Go Back
+ servings
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
Author: Caroline


  • 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.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !