Place the garlic, ginger, onion and curry powder in a food processor with the measured water and blend until smooth.
Heat 3 tablespoons of the oil in a large nonstick wok or frying pan and add the mushrooms. Stir-fry over a high heat for 4–5 minutes. Transfer the mushrooms to a bowl and wipe the wok with kitchen paper.
Add the remaining oil to the wok and place over a medium heat. Add the onion mixture and stir-fry for 3–4 minutes. Add the mushrooms, cream and tomato purée and stir-fry for 3–4 minutes or until piping hot. Season well and remove from the heat. Serve immediately with flat bread. Garnished with chopped fresh coriander and freshly ground pepper.