This is a simple and delicious butterbean curry that is quick to make! Garnish with some sesame seeds for an extra hit of flavour!
100g green beans
200g oyster mushrooms
2 tbsp tamari
1 bunch scallions (green part only)
1 red chilli
1 thumb-sized piece of ginger
100g baby spinach
1.5 tbsp curry powder
1 tsp ground cumin
160ml coconut milk
1 x400ml tin of chopped tomatoes
juice of 1 lime
salt and pepper to taste
Peel and finely chop the ginger. Finely chop the scallion greens and the chilli (removing the seeds if you don’t like spice), removing the white parts. Finely chop the oyster mushrooms and chop the green beans in half. Drain and rinse the butterbeans.
Put a large pan on a high heat, add 1 tablespoon of oil and leave to heat up. Add the ginger, chilli and the scallion greens and cook for 1-2 minutes stirring.
Add the mushrooms and the green beans and cook for 3 further minutes.
Add 2 tablespoons of tamari and cook for a further minute. Add all the remaining ingredients to the pan and bring to the boil.
Once boiled remove from the heat and taste and see if it needs any further seasoning.
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