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
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009
