Bring a pot of water to boil. Add the rice, bring to boil then reduce heat. Cook for 12 minutes.

Heat a drizzle of oil in a large saucepan or dutch oven over medium heat. Add diced onion and sauté until translucent.

Add minced garlic, grated ginger, and curry powder to the pan, and cook for 2-3 minutes, stirring constantly.

Add sliced mushrooms, chopped tomatoes, tomato puree, 500ml of water, and vegetable stock cube to the pan. Stir everything together, then bring the mixture to a simmer.

Reduce heat to medium-low and let the curry simmer for 20-25 minutes, until the mushrooms are tender and the sauce has thickened.

Stir in 400ml of coconut milk and 1 Teaspoon of salt, then continue to simmer for an additional 5-10 minutes.

Serve hot with jasmine rice and naan bread.