Butter Bean Curry with Cashews & Cauliflower Rice

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

I love curries in the cooler months and the last few days have cooled down as we are now in our Autumn in Australia, no more summer fun for us! I felt like a lovely rich curry that my children would also enjoy that was mild enough so they could eat it. This is a take on the standard butter chicken curry without the butter or the chicken! I also love to use cauliflower rice to lighten the meal up and add more phytonutrients to my meal! It’s a light and great way to enjoy the sauce.

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  • ½ cup (75 g) cashews
  • 1 tbsp coconut oil
  • 1 brown onion
  • 3 garlic cloves, crushed
  • 1 inch (2.5 cm) piece of ginger, grated (or dried 1 tsp.)
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp dried turmeric
  • 1 tsp ground chili (optional)
  • ½ small butternut squash or pumpkin, chopped
  • 1 zucchini, chopped
  • 1 large carrot, chopped
  • 1 small sweet potato, chopped
  • 2 cups (450 g) tomato passata/puree
  • 1 cup (250 ml) vegetable broth/stock
  • 1 3/4 cup (400 ml) coconut milk/cream (unsweetened)
  • 1 cup (260 g) butter beans, canned (BPA free) or dried beans cooked
  • sea salt & pepper,  to taste
  • ½ cauliflower for cauliflower rice
  • Cilantro (Coriander) leaf – to garnish to add flavor


  1. Soak cashews for 1-2 hours then rinse (optional – helps to soften cashews), blend with ½ cup of water and set aside.
  2. Heat oil in a large pot on a medium heat, add onions, garlic, and ginger and cook until translucent.
  3. Add spices and stir for a few minutes to release the aromas.
  4. Add the chopped vegetables and stir in with the spices then add the tomato puree, cashew blend, vegetable stock, coconut milk/cream, salt and pepper and beans.
  5. Simmer slowly until the vegetables are tender while mixing occasionally.
  6. While curry is cooking prepare cauliflower and steam some greens for added nutrition such as broccoli (optional).
  7. For the cauliflower rice: chop cauliflower into florets, cook lightly (steam or boil) for 8-10 minutes (you still want a crunch) then process in a blender or mashed with a potato masher.
  8. Serve the curry with the cauliflower rice and garnish with coriander.


  • Cashews – almonds, macadamia
  • Coconut oil – olive oil
  • Butternut pumpkin – sweet potato, eggplant
  • Coconut milk – Almond milk (unsweetened), water
  • Butter  Beans – chickpeas, lentils, pinto beans
  • Cauliflower – broccoli, brown rice, quinoa

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 1 hour

Servings: 6

  • Nutrition per serving:
  • Calories340
  • Fat23g
  • Saturated Fat18g
  • Cholesterol0mg
  • Sodium530mg
  • Carbohydrates33g
  • Fiber7g
  • Sugars12g
  • Protein 8g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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