Stir in the curry powder, turmeric, cumin, and chili powder, and give everything a good toss around the pan.
Add the sweet potatoes, stock, coconut cream,butter beans, honey and lemon juice. Stir to combine, and pop the lid on the pan. Bring to a steady simmer, and cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are meltingly soft.
Sprinkle coriander over the top of your curry, and serve with whatever grain you fancy.
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/sweetpotatoleekbutterbeancurry/