Remove the water that the beans have been soaked in overnight and transfer them to a medium size pot. Please note that beans can be extra dirty so wash thoroughly before you soak.
Add 2.5 litres of boiling water and bring to the boil. Reduce heat and allow to simmer for 1 1/2 hours. Please note that butter beans vary and the ones available in British supermarkets may take up to 30-45 minutes while those from Asian shops can take approximately 90 minutes. Therefore it is recommended that you check for a soft texture after 45 minutes and continue cooking if this is not yet achieved.
In a larger pot add the vegetable oil and heat before adding the courgette, garlic, onion, and parsley. Fry for 10 minutes, ensuring to stir intermittently to prevent burning.
Add the diced coconut cream blocks, or the fresh coconut cream, along with the curry powder and mix well. Transfer the cooked butter beans, with liquid, to the large pot and incorporate all the ingredients.
In a bowl, dissolve the gluten free vegetable cubes with 0.5 litres of boiling water. Add it to the large pot and mix, ensuring to check the liquid consistency of the stew.
In the same bowl, that you mixed the stock cubes, add half of the corn flour and mix well in a little cold water. Transfer the mixture to the pot of stew and continue to mix until thickens. In some cases, the butter bean texture is of such that it will start to break apart with stirring. This encourages thicken from the starch in the beans but also from the broken bean bits. Care must be taken when stirring the stew to prevent it going too mushy. However, if the stew liquid is still runny, thicken it with some more corn flour mix.