15 minute creamy chickpea curry

oil

medium leek

bell pepper ((I used yellow))

medium mushrooms

tin chickpeas, (drained (240g, or ~ 1 1/4 cups, when drained))

tinned tomatoes ((~ 1 1/3 cups))

tomato puree

medium curry powder

Salt

Black pepper

cream ((skip for a vegan curry, or use vegan cream))

To serve: fresh coriander ((cilantro) (optional))