- In a large pot over medium-high heat, soften the vegetables in the butter. Add the ground meat and cook through, breaking it up with a wooden spoon. Add the curry powder and cook for 1 minute, stirring to coat the meat and vegetables.
- Add the red beans, diced tomatoes and coconut milk. Mix well. Cover and simmer for 20 minutes, stirring occasionally. Add half of the peas. Season with salt and pepper.
- In a bowl, combine the remaining peas with the cherry tomatoes and cilantro.
- Serve the chili in bowls. Garnish with the cherry tomato mixture. Serve with naan bread, if desired.