This Plant-Based Mushroom and Butterbean Coconut Curry is great to make when you don’t have a lot of time. You can use whatever veg and beans you have in, I used butterbeans and mushrooms. I don’t like my curry too hot, so feel free to add more curry powder or chillies to the recipe if you prefer yours to be hot, hot, hot!
Plant-Based Mushroom and Butterbean Coconut Curry
- Wooden spoon
- Measuring jug
- Measuring spoons
- 1 onion finely chopped
- 2 garlic cloves crushed then chopped
- 1 green chilli deseeded and finely chopped
- 2 teaspoons curry powder - your choice of strength
- 400 ml coconut milk
- 2 tbsp dessicated coconut
- 2 limes - juice of
- 1 handful freshly chopped coriander
- 400 g tin of butterbeans drained and rinsed
- 8 mushrooms wiped clean and sliced
- 1 handful baby spinach
- Put the onion and garlic in a pot with 2cm of water and cook for 5-6 minutes until the onion becomes soft.
- Add the chillies and curry powder and cook for a further two minutes.
- Add the drained butterbeans, mushrooms and coconut milk then heat through for 10 minutes. Stir in the dessicated coconut and lime juice.
- Check the seasoning and add freshly ground white pepper and/or a pinch of Maldon sea salt. Serve with brown rice.
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