Mushroom & Butter Bean Rogan Josh Curry

As a great alternative for fatty meats, butter beans are a great source of protein, fibre and iron. Paired with Ozganics Indian inspired Rogan Josh Curry Sauce, this nutrient packed flavour bomb can be hot on the table in less than 30 minutes. Serves: 2


  • 1 jar (500g) of Ozganics Rogan Josh Curry Sauce
  • 2 tablespoons of coconut oil
  • 300g of mushrooms, thinly sliced
  • 400g can of butter beans, drained and rinsed well
  • 1 small cucumber
  • 1 small red onion
  • 2 tablespoons of apple cider vinegar
  • 2 teaspoons of white sugar
  • 1 teaspoon of salt
  • 2 tablespoons of natural, coconut or greek yoghurt
  • Coriander


  1. In 2 small bowls, add 1 tablespoon apple cider vinegar, 1 teaspoon
    white 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 and
    handful of chopped coriander