Butter chicken with courgette and runner beans recipe + vegetarian and vegan versions

I decided to make butter chicken, but I didn't have enough chicken, whereas I did have ripe courgette and runner beans. So I decided to make up my own recipe. It turned out pretty good, so here it is, followed by a recipe for a vegetarian and a vegan version:

Ingredients
2-3 tbsp butter
1 onion
1/2 tsp cinnamon
2 tsp crushed garlic (I used frozen)
2 tsp crushed ginger (I used frozen)
1/2 tsp turmeric
1-2 tsp ground chili (I used mild chili)
3 tsp ground coriander
340 g chicken thigh or breast, cut into large chunks
100 g ground almonds
400g tin of tomatoes
1 tbsp tomato paste
2 medium or 1 large courgette (I used about 200 g)
150 g runner beans
2 tbsp of full fat plain Greek yogurt

1. Cut onions into thin slices.
2. Heat large pan or casserole dish. Add butter and melt until frothy.
3. Add onions and cinnamon and fry lightly.
4. When the onions are soft, stir in the garlic and the ginger.
5. Add turmeric, chili and ground coriander. Cook over a medium heat for 5 minutes.
6. Meanwhile, cut the chicken into large, bite-size chunks.
7. Once the spices have cooked for five minutes, add the chicken to the pan and fry until white.
8. Add ground almonds, tomatoes and tomato paste.
9. Stir, then cover and cook on a low heat while you chop the courgettes and runner beans.
10. Chop the courgette into bite-sized chunks about 1 cm cubed (don't peel the courgette) and diagonally slice the runner beans.

11. Add the courgette and runner beans to the pot (if the curry seems too dry, add a bit of water, but not too much, because the yogurt you add at the end will make it runnier).
12. Put the lid on and simmer for about 15 minutes until the beans and courgette are cooked.
13. Add yogurt, stir and heat through.
I serve mine with couscous or naan bread because I'm allergic to rice, but rice would also work well if you don't have allergy issues.

Vegetarian/vegan version: Creamy almond curry
Ingredients
Vegetarian version 2-3 tbsp butter/vegan version 2-3 tbsp olive oil
1 onion
1/2 tsp cinnamon
2 tsp crushed garlic (I used frozen)
2 tsp crushed ginger (I used frozen)
1/2 tsp turmeric
1-2 tsp ground chili (I used mild chili)
3 tsp ground coriander
340 g sweet potato, cut into chunks of 2-3 cm cubed
100 g ground almonds
400g tin of tomatoes
1 tbsp tomato paste
2 medium or 1 large courgette (I used about 200 g)
150 g runner beans
Vegetarian version 2 tbsp of full fat plain Greek yogurt/vegan version 1/2 tin-1 tin coconut milk OR tahini with extra water to taste OR cashew sauce to taste

1. Cut onions into thin slices.
2. Heat large pan or casserole dish. Vegetarian: Add butter and melt until frothy. Vegan: add olive oil.
3. Add onions and cinnamon and fry lightly.
4. When the onions are soft, stir in the garlic and the ginger.
5. Add turmeric, chili and ground coriander. Cook over a medium heat for 5 minutes.
6. Meanwhile, peel the sweet potato and cut into bite-size chunks about 2-3 cm cubed).
7. Once the spices have cooked for five minutes, add the sweet potato to the pan and fry for a couple of minutes.
8. Add ground almonds, tomatoes and tomato paste.
9. Stir, then cover and cook on a low heat for about 10 minute while you chop the courgettes and runner beans.
10. Chop the courgette into bite-sized chunks about 1 cm cubed (don't peel the courgette) and diagonally slice the runner beans.

11. Add the courgette and runner beans to the pot (if the curry seems too dry, add a bit of water, but not too much, because the yogurt you add at the end will make it runnier).
12. Put the lid on and simmer for about 15 minutes until the beans and courgette are cooked.
13. Vegetarian version: add yogurt.  Vegan version: add coconut milk or tahini to taste (plus enough water to make it a nice consistency)  or cashew sauce. Stir and heat through.
Serve with rice or naan bread, or even couscous if you fancy it.