Take a nonstick pot and heat it over a gas stove on medium heat.
Add olive oil into the pot and heat that for a while, then add onion and cook that for about 3 minutes. Stir well and cook until the onion turns light brown.
After that add mushroom and cook, keep stirring the mix for 2-3 minutes.
Now add the garlic and ginger and cook on a medium flame for 1 minute.
Then add in the curry powder and chili powder, tomato sauce and purée, coconut milk, and vegetable stock or broth into the pan and stir well to make a good mix.
Now turn the heat to medium-high and boil the mixture. After that, reduce the heat to medium-low, and cover the pot and let it simmer for 10 minutes.
After 10 minutes, add in the lime juice and serve with the fresh green coriander leaves on top.