Day 13: Carrot, Butter Bean, and Mushroom Curry

Sometimes food has to have a story. Most recipes come from or at least with a story because most good food is full of memories, shared moments, and loved ones.


But can’t food just be food and still be damn tasty? Because that’s what this curry is. This curry comes with no story, no fond memory, and no shared moments. This is just a damn good curry. This curry is also hot and strong- just a heads up for the heat sensitive folk out there. You could of course just use a milder curry powder if you can’t handle the heat but that hot curry powder is goooood.

This is my go to curry recipe and basically the only good curry I know how to make. I don’t think it’s a traditional curry from any part of South Asia and an Indian would look at this curry and be like, “This isn’t a proper curry, hunny.” They would, of course, be right because I don’t know how to make a proper curry. Nonetheless, this “curry” is damn delicious and it would be a crime not to share it with you good people of the internet.


Carrot, Butter Bean and Mushroom Curry with Brown Rice

  • 1 tbsp coconut oil
  • 2 large garlic cloves minced
  • 1/2 thumb size piece of ginger minced
  • 1/2 onion chopped
  • 2 heaped tbsp hot curry powder
  • 1 heaped tbsp ground cumin
  • 1 heaped tbsp paprika
  • 1 tsp tomato paste
  • tiniest pinch of sugar
  • 1 can chopped tomato
  • 2 medium carrots or 1 giant carrot chopped
  • 1 can drained and rinsed butter beans
  • 200g white button mushrooms chopped
  • 1 can coconut cream
  • salt and pepper to taste
  • 1  heaped tbsp finely chopped fresh mint plus extra for garnish (optional but I think curry and mint go well together)
  • 1 cup uncooked brown rice

Serves 4-6 people (meal prep done for the week if you live alone or are a student)

  • If you like things hot hot hot use chilli oil instead of plain coconut oil for frying. In conjunction to that, you can add fresh or dried chillis.
  • If you like a milder curry, use medium or mild curry powder instead of hot.
  • First things first, make the rice. Do that by rinsing that cup of rice using a sieve instead of a colander (top tip because colander holes are too big and your rice will spill out). Place the rinsed rice in a pot with 3 cups of water and a pinch of salt for seasoning. Let simmer for about 40 minutes until soft and cooked.
  • While the rice is cooking, make the curry. Heat the coconut oil in a large pot over a medium heat. Once the oil is melted and hot add the onions and stir until almost soft and golden. Then add the garlic and ginger and cook.
  • Add all the spices, tomato paste, and sugar to the onion garlic mixture and cook the spices through for about 1 minute or two. If the mixture looks a bit dry and things look like they might be burning add a splash of water. To this mixture, you can add the carrots, beans, and mushrooms and stir. Season with salt and pepper.
  • Add the chopped tomatoes and then fill that empty tin of chopped tomatoes with water and pour it into the pot. Let simmer for about 10 minutes or until the carrots are almost cooked.
  • Just before the carrots are done cooking add the coconut cream (If you open your can of coconut cream and it’s in this crazy solid state with water at the bottom just add the solid cream and leave the liquid behind. If your coconut cream is in a liquid state, add all that cream but then your curry will just be a little more liquidy and maybe a bit milder)
  • Let simmer until the carrots are completely cooked. Season to taste, remove from heat and add the chopped mint.
  • Serve with rice, more chopped mint, and unsweetened coconut yoghurt if you can get hold of some.


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