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 ---