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!

Mushroom and Butterbean Coconut Plant-Based Vegan Curry

Plant-Based Mushroom and Butterbean Coconut Curry

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2


  • Pot
  • 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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