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Butter Bean and Mushroom Curry

Butter Bean and Mushroom Curry with Cauliflower Rice & Spinach

  • Author: Somi Igbene
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: Serves 1-2 1x
  • Category: Lunch/Dinner


A low carb, butter bean and mushroom curry, made with coconut milk and turmeric for extra richness and a polyphenol boost!


  • 400g tin butter beans, drained and rinsed
  • 200g mushrooms, sliced
  • 2x 150g pack cauliflower rice
  • 160g spinach
  • 1 medium shallot, finely chopped
  • 1 fat garlic clove, finely minced
  • 1 tablespoon Madras curry powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1 small chilli, finely chopped (optional)
  • 1 vegetable stock cube
  • 2 tablespoons coconut milk powder
  • 3 tablespoons chopped coriander


For the curry

  1. Heat a splash of water in a medium lidded saucepan over medium heat. Once hot, add the shallots and garlic and cook for 1-2 minutes until softened. Tip in the turmeric, curry powder, ginger, and chilli then cook for 2-3 minutes.
  2. Stir in sliced mushrooms, butter beans, vegetable stock cube and half of the chopped coriander.  Place the lid on the saucepan and allow to cook for 6 minutes. The mushrooms should release some liquid. If they don’t and the pan gets too dry, add a small splash of water and then adjust the seasoning with salt and black pepper if necessary.
  3. Add the coconut milk powder and the remaining chopped coriander, cook for 2 minutes then take the pan off the heat.
  4. The curry sauce should be very light, but if you want it thicker, dissolve around 1 teaspoon of cornstarch in 3 tablespoons of water. Add a little at a time to the curry, stirring frequently until it reaches your desired consistency then take the pan off the heat.

For the spinach

Heat a small saucepan with a small splash of water or one teaspoon of olive oil. Add the garlic, just before it starts to brown, add the spinach and toss until it wilts—season with a pinch of salt and black pepper.

For the cauliflower

Cook the cauliflower according to the instructions on the package and then season with salt and pepper or with a pinch of vegetable stock granules.

Serve the curry over the cauliflower rice and enjoy with a side of spinach. Garnish with fresh coriander if you desire.


  • Serving Size: Serves 1
  • Calories: 468
  • Sugar: 11g
  • Sodium: 861mg
  • Fat: 12.4g
  • Saturated Fat: 7.5g
  • Carbohydrates: 59g
  • Fiber: 29g
  • Protein: 30g
  • Cholesterol: 0mg

Keywords: Vegan, Butter beans, Coconut, Curry

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