Simple Mushroom Curry

I love Indian food...I mean REALLY love it. I now keep this on hand with some roti to stop the constant cravings!

16 oz mushrooms, sliced
12 cloves garlic
1 large onion, finely chopped
2 teaspoon cumin
2 teaspoon ground coriander
2 teaspoon chili powder 1
teaspoon turmeric
1 teaspoon salt
2 tablespoon tomato paste
1 15 oz can fire roasted tomatoes
about 3 tablespoons chopped fresh cilantro (or to taste)
olive oil (for sauteing)

Directions:Saute onion in olive oil for 3-4 minutes. Next, add garlic and saute for an additional minute.Now, add cumin, coriander, chili and turmeric and continue to cook over medium heat for 4-5 minutes. Add water if the mixture becomes dry -do so one tablespoon at a time to avoid making the mixture too runny.Finally, add the mushrooms, tomato paste and salt. You can add more water (anywhere from 3 tablespoons to 1/2 cup depending on the consistency that you personally want to achieve.) Lower the heat to a simmer, cover and allow to cook for 10 minutes.Remove from heat and add the chopped fresh cilantro. I serve this dish over a plate of couscous.