Heat the oil in a saucepan and fry the onion for 2-3 minutes, then add the mushrooms and cook for a further 2 minutes.
Stir in the rice, then add the stock, peas, baby sweetcorn and curry powder. Stir well. Bring to the boil, turn down the heat and simmer for about 15-20 minutes, until the rice is tender, adding more water if necessary.
Add a pinch of dried chilli flakes or mixed dried herbs to flavour the rice.
Serve the rice in bowls and sprinkle the tomato on top.
Add 100g of frozen mixed vegetables instead of the baby sweetcorn.