Baby Potato Curry With Tofu and Mushrooms

While mushrooms are hard to find, when you do find them, they're worth making a delicious dish.

I love mushrooms because they're chewy. But more than that, I think mushrooms have a similar flavor to chicken. When I was little, my mom often cooked mushrooms to replace chicken flavor. That's why many vegan dishes use mushrooms.

Well, today a greengrocer passed by my house with a supply of mushrooms. I was happy to be able to buy these mushrooms for $0.30 for 150 grams. Very affordable.

So, today I decided to make curry. Plus, I had curry paste on hand, which cut down on my cooking time.

---

Well, I used large, non-spicy green chilies. This dish featuring large green chilies is also a trend where I live. So I added these green chilies!

I'm going to pair it with tofu and baby potatoes. It's super easy. Just chop them up, add the curry paste, and you're done!

---

---

---

THE INGREDIENTS

• 150 grams of mushrooms
• 200 grams of tofu
• 200 grams of baby potatoes
• 2 carrots
• (optional) 50 grams of mung bean sprouts
• 800 ml of water

curry flavor

• 3 tablespoons of curry paste
• 3 cloves of garlic
• 3 cloves of shallots

---

---

---

COOKING INSTRUCTIONS

I chopped and sliced ​​the ingredients for this dish. For the cartoon, I sliced ​​them quite thickly. For the large green chilies, I simply halved them to prevent the seeds from spilling out.

Meanwhile, for the potatoes, I didn't cut them further into small pieces, as they were already small. I also didn't peel them. I simply scrubbed the potato skins with a coarse brush to make them clean and delicious to eat.

---

I sliced ​​the mushrooms after washing them thoroughly. No parts were left untouched because they were like a treasure that shouldn't be wasted. They were so delicious!

---

Meanwhile, I diced the tofu. I was glad I got fresh tofu. Anyway, if you buy tofu that isn't fresh, it will taste sour and unpleasant. It will taste disgusting, so make sure the tofu you buy is from a store-bought.

---

---

Don't forget the shallots and garlic. Well, you can also skip these ingredients if you're using instant seasoning. But I decided to add more shallots and garlic to make the final result more fragrant and appetizing.

---

---

I started by heating a little vegetable oil. Then I added the sliced ​​garlic and shallots. Sauté them briefly.

---

Once the sautéed shallots and garlic are fragrant, add the curry paste and sauté for another minute.

---

---

Add water to the sautéed curry paste. The amount of water can be adjusted to your taste. I used 800 ml of water. But you can also add up to 1 liter of water.

---

---

Add the potatoes and sliced ​​carrots and cook for 5 minutes. Cover the pot so they cook thoroughly.

---

---

Then, after 5 minutes, add the remaining ingredients: mung bean sprouts, mushrooms, tofu, and chilies.

Cook for another 5 minutes, or until the potatoes and carrots are cooked to your liking.

---

Now, serve today's dish and enjoy with rice or other dishes like flatbread. Interested in trying this curry dish?

---

---

---

Best Regards,
Anggrek Lestari

---