1. Start by heating a pan over medium heat before adding the rapeseed and coconut oil. Once hot, add the mustard seeds, fry until they pop and then add the curry leaves, letting them sizzle for about 30 seconds.

2. Add the sliced shallots and sauté until softened and lightly golden (about 8-10 minutes).

3. Stir in garlic, ginger, and chillies. Cook until fragrant (about 2-3 minutes).

4. Next, mix your chilli powder, fenugreek, turmeric, ground coriander and sugar in a bowl before stirring into the pan and cooking for another 1-2 minutes.

5. Add coconut milk, water and vegetable stock powder. Stir well and bring to a gentle boil, then simmer on a low heat to thicken (around 10 mins).

6. Now throw in the tomato wedges and butter beans. Simmer gently until the tomatoes soften and the butter beans are heated through (about 5-7 minutes).

7. It’s finally time to season and serve. Taste and adjust salt and lemon as needed. Serve hot with jasmine rice.

Batch cook this golden coconut and butter bean curry for days of gut-healthy grub