Chunky mushrooms team together with tomatoes for this curry.

Recipe (salt free, oil free):
Serves 2,
Onion sliced – 1
Mushrooms, cut in chunks – 300g
Garlic clove crushed – 1
Ginger minced – 1tsp
Coriander cumin powder – 2tsp
Paprika – 1tsp
Onion powder – 1tsp
Garlic powder – 1tsp
Tinned tomatoes – 1/2 can
Lemon juice – 1/2tbsp
Fresh coriander chopped – 1tbsp

Add the onions, ginger, garlic, coriander cumin powder, paprika, onion powder, garlic powder to a hot pan. Saute in water until the onions are soft. Stir in the mushrooms and cook for 5 minutes. Add the tomatoes and bring to a boil. Cover and simmer for 15 minutes. Add the lemon juice and fresh coriander.

Original recipe:
Chickpea and Tomato Curry by thegayveganchef (Instagram)