Mushroom & Butterbean Coconut Plant-Based Vegan Curry


  • 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
  • 400ml coconut milk
  • 2 tablespoons dessicated coconut
  • 2 limes - juice of
  • 1 handful freshly chopped coriander
  • 1x400g 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.