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Export 13 ingredients for grocery delivery
Step 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.
Step 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.
Step 3
Add the coconut milk powder and the remaining chopped coriander, cook for 2 minutes then take the pan off the heat.
Step 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.
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