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.