In a large pot, heat butter and cook onion for 5 minutes until softened and lightly golden. Add garlic and ginger and cook for another minute. Add curry powder and turmeric and stir for 1 minute until fragrant.
Add the Superblend Fibre mix, coconut milk, tomatoes and water and stir well. Bring to a boil, then lower heat. With the lid on, simmer gently for 30 minutes, stirring occasionally. Then remove the lid and simmer for a further 10 minutes to reduce the sauce.
Season to taste with salt and pepper and divide into 4 dishes. Garnish with lime and coriander leaves. Serve with rice and naan bread