Blackeye Beans with Mushrooms

|Quick vegan curry that is very tasty.|mushrooms tomatoes|2 tbsp olive oil1 cinnamon stick1 teaspoon cumin seeds2 onions finely chopped4 garlic cloves finely chopped250g mushrooms sliced1 tin chopped tomatoes1/2 teaspoon cayenne or more if you like it spicy1 teaspoon ground cumin1 teaspoon ground corriander1/2 teaspoon turmeric2 tins blackeye beans2 tablespoon fresh corriander choppedhalf a lemon juiced|Heat the oil in a large pan on medium heat. Add cumin seeds and cinnamon stick to the hot oil and cook for 1 min until they become fragrant.Add the onions and garlic to the pan. Cook for 10 mins till soft.Add the mushrooms and cook until they release most of their waterStir in the chopped tomatoes and the dried spices. Add salt to taste and cook for 10 mins till the tomato starts to break down.Drain one tin of blackeye beans and add to the pot. Add the other tin with its water and beans.Bring to the boil and simmer for 20 mins.Stir in the chopped corriander and lemon juice and check seasoning.Serve over rice or with naan bread.|10.00 minutes|4|