Warm oil in a large saucepan over medium heat. Add the onion, garlic, ginger and curry powder. Saute for 5 minutes, stirring occasionally.
Add the beans and saute for 1 minute. Add the tomatoes and a generous pinch of salt, and stir. Set a spoonful cilantro aside for garnish and add the rest to the pan. Add ½ cup water and bring into a boil then lower the heat to simmer, and cook until the beans are soft.
Serve with a drizzle of olive oil and cilantro.
To make it a main dish you can add cooked chickpeas or white beans.