start by whisking your sweet potato flour with the yoghurt in a medium bowl, then set it on the side.
Add some oil in a saucepan then add your onions, Bay leaves and a pinch of salt. Then cook it on medium to high heat for about 28 to 10 minutes in total onion are transparent to Golden colour.
after the onion has been cooked add your garlic, ginger, coriander, chilli turmeric in your a can of tomato, then cook for five minutes until the curry turns saucy.
Stir in the water, then add the garam masala and a pinch of salt and Coke for 15 minutes or until the oil start separating.
Turn the heat on low, and then add your mushrooms, followed by more water and cook until the mushroom has softened. Make sure to close the lid to create steam doing, so will help the mushroom to cook faster.
When your mushroom have cooked, take a spoonful of the curry sauce and add it to the yoghurt and flour mixture, doing so will help temper the yoghurt. Do this around 4 to 5 times. Once your yoghurt has tempered add the whole mix back into the saucepan and mix it well. Cook it for another five minutes sprinkle some fenugreek and coriander on top and serve it with naan bread or rice.
