Heat the oven to 200C/180C fan/gas 6. Put a quarter of the onions in a non-metallic jar with most of the lime juice and a large pinch of salt, then set aside to pickle. Heat 2 tbsp of the oil in a frying pan over medium heat and cook the remaining onions with a pinch of salt for 15-17 mins until golden brown and lightly caramelised.

Meanwhile, massage 1 tbsp oil into the broccoli along with some seasoning, then tip onto a baking tray. Roast in the oven for 10-12 mins until golden brown and tender.

Heat the remaining 2 tbsp oil in a second frying pan over a medium-high heat and scrape in a third of the caramelised onions. Fry for 5 mins until crisp, then transfer to a plate lined with kitchen paper and sprinkle over some salt.

Add the garlic and ginger to the larger pan of caramelised onions, and cook for 2-3 mins more until fragrant. Stir in the curry powder, soy sauce, peanut butter and the remaining lime juice. Cook for 2-3 mins until bubbling and reduced slightly, then tip in the butter beans, half the liquid from the jar and 2 tbsp of the coconut yogurt. Stir to combine. If the sauce is a little thick, add a splash of water to loosen, then continue to cook for 2 mins.

To serve, top the butter beans with a dollop of yogurt, the broccoli, crispy onions, pickled onions and a lime wedge.