Mushroom Curry

Rinse the mushrooms in cold water; drain well.

Cut in halves or if large in quarters.

Peel the potatoes.

Melt butter in saucepan and fry onions, herbs and ginger for about 5 minutes. Add the salt, turmeric and chili powder.

Fry for 2 more minutes, then add sliced tomatoes.

Mix thoroughly and cook for 30 minutes over medium heat.

If you want liquid, cook covered; if not, cook uncovered.

Add the lemon juice and curry powder and simmer gently for 10 minutes.

Remove from heat.

Serve hot.