Fry boerewors in a medium pot with little water until brown cooked and brown on both sides. Add the oil, onion, garlic, ginger, spices and seasoning and sauté for about two minutes.
Add the tomatoes, apricot jam and baby potatoes. Bring to the boil, reduce the heat and simmer for about 15 minutes, covered until the potatoes are soft.
Add butterbeans and simmer for another 5 – 10 minutes , without the lid to allow the curry to reduce slightly.
Sprinkle with coarsely chopped coriander leaves just before serving.