Wash your veg! Boil a kettle.

Peel and finely slice the onion, cut the mushrooms into quarters and the red chilli into rings.

Also cut the potatoes into bite-sized pieces.

Heat a large wide-based deep pan with generous drizzle of olive oil over a medium heat. Once hot, add the sliced onion and chilli with a pinch of salt and cook for few minutes. Once caramelized, add the curry powder and cook for 1 min.

Next add the potatoes and the mushroom to the pan and cook for few minutes.

Meanwhile, dissolve the vegetable stock cube in 400ml boiled water. Add it to the pan.

Add the canned cherry tomatoes, stir it and cook for 20 mins or until potatoes are cooked through. Cover it for 10 mins only.

Preheat the oven to 200 °C. Add the coconut cream to the curry and cook for another 10 minutes until it become slightly thicker.

Chop the coriander finely and press the garlic. Mix the garlic with splash of olive oil.

Cut the tortillas into 4 pieces, spread garlic oil on tortillas and sprinkle half the coriander. Put the tray in the oven for 8-10 mins or until start to crisp.