Method
1. In 2 small bowls, add 1 tablespoon apple cider vinegar, 1 teaspoonwhite sugar and 1/2 teaspoon salt. Use a whisk to combine and dissolve the sugar.
2. Use a peeler to peel ribbons from the cucumber. Places these into one of the bowls.
3. Finely slice a red onion and place it into the other bowl.
4. Use tongs to coat the cucumber and onion with the vinegar, sugar and salt, allowing them to pickle while you prepare the curry.
5. In a medium sized frying pan over a medium heat, add the coconut oil. Once it is at temperature, add the mushrooms and pan fry them until crispy and soft.
6. Add the drained and rinsed butter beans and Ozganics Rogan Josh Curry Sauce. Reduce the temperature to a low and simmer for 10 minutes, allowing the flavours to develop.
7. Serve with the pickled cucumber and onion, a dollop of yoghurt andhandful of chopped coriander.
