How to Make It
Preheat oven to 350°F.
Melt butter in a Dutch oven over medium. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add garlic, cumin seeds, ginger, mustard seeds, and curry; cook, stirring often, until fragrant, about 2 minutes. Add tomatoes, maple syrup, and tomato paste; bring to a boil over medium-high, stirring occasionally. Reduce heat to medium, and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in beans, cream, and salt.
Pour bean mixture into a 13- x 9-inch baking dish coated with cooking spray. Bake at 350°F until bubbly, 25 to 30 minutes. Top with cilantro.