Heat the oil in a large pan. Add the onion, bay leaves, garlic and ginger and fry over a medium-low heat until the onion is soft.
Add the curry powder, cumin, turmeric and mushrooms, and cook for a few minutes, stirring to coat the mushrooms with the onion mixture.
In a separate bowl, whisk 30ml (2 Tbsp) KNORR Cream of Tomato Soup powder into 250ml water, then add this mixture to the pan.
Stir in the tomatoes and peas and simmer over a low heat for about 10 minutes, or until the mushrooms are tender. Season to taste with Robertsons salt and pepper.
Garnish with coriander or parsley. Pile the mushrooms and peas into warmed rotis or wraps, or serve them with one of our Future 50 ancient grains such as wild rice, millet or quinoa.
For extra freshness, add a topping of chopped fresh tomatoes and onions.