Chickpea and Tomato Curry

2 onions, roughly chopped
2 garlic cloves, crushed
2 large portobello mushrooms, chopped
1 tsp turmeric
1 tsp ground coriander
270mL can coconut cream
2 x 400g can chickpeas, drained and rinsed
3 large tomatoes, roughly chopped
Salt to taste

Fry onions.  Add garlic and mushrooms and fry until mushrooms are soft.  Add seasonings, chickpeas and tomatoes and cook until tomatoes have broken down and softened.  Add coconut cream and serve over rice or mashed potato with steamed vegetables.  Enjoy!

Serves 8-10