First make the curry paste. Remove the cardamom seeds from the pods. Remove the stalks from the fresh coriander and set the leaves aside for garnish. Put all the ingredients for the paste into a blender and blend until smooth.
Heat the oil in a large frying pan set on a high heat. Add the mushrooms and spring onions and cook for 5 minutes, stirring regularly to avoid burning. Add the butter beans, chickpeas and half the curry paste. Stir well until a nice sauce develops. Add a little more of the curry paste to intensify the flavour if liked.
Divide between serving bowls and garnish with the fresh coriander leaves.