Mix together the flour, curry powder, turmeric, salts and milks and set the thick batter aside
Heat some oil in a frying pan over a medium heat and fry off the onions and mushrooms for a few minutes before adding the garlic, chilli and tomatoes. Continue cooking on a low heat until the vegetables are tender
Add the sweetcorn to the pan then some more oil to make sure the omelette doesn't stick and pour in all of the batter to coat the entire bottom. Cook on a medium/low heat until the edges start to turn golden, around 7 or 8 minutes
Heat the grill/broiler and put the pan underneath on medium/low to cook the top side. You can flip the omelette instead if you like and cook the other side for a further 5 minutes
Serve half an omelette per person with a nice fresh side salad. You may like to scatter some grated vegan cheese over the top too
