Ingredients with Measurements:
- 1 cup tauchu (fermented soybean paste)
- 2 cups sliced mushrooms
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 can coconut milk
- 1 cup water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, minced garlic, and minced ginger. Sauté until the onion is translucent and the garlic and ginger are fragrant.
3. Add the tauchu to the pot and stir to combine with the onion mixture.
4. Add the curry powder, turmeric powder, cumin powder, and coriander powder. Stir to combine and cook for 1-2 minutes until fragrant.
5. Add the sliced mushrooms to the pot and stir to coat with the tauchu and spice mixture.
6. Pour in the can of coconut milk and 1 cup of water. Stir to combine.
7. Bring the curry to a simmer and let it cook for 15-20 minutes until the mushrooms are tender and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Serve the tauchu and mushroom curry hot, garnished with chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 20g
- Total carbohydrates: 15g
- Protein: 5g
Substitutions for ingredients:
- Instead of tauchu, you can use miso paste or soy sauce.
- Instead of mushrooms, you can use any other vegetables such as bell peppers, zucchini, or eggplant.
Variations:
- Add diced chicken or tofu for a protein boost.
- Use different curry powders or spices to customize the flavor.
- Add a squeeze of lime juice or a dollop of yogurt for a tangy twist.
Tips and tricks:
- Make sure to sauté the onion, garlic, and ginger until the onion is translucent to develop flavor.
- Use a wooden spoon or spatula to stir the curry to prevent the mushrooms from breaking apart.
- Taste the curry as it cooks and adjust the seasoning as needed.
Storage instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
- Chopped cilantro
Pairings:
- Serve with a side of rice or naan bread.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the mushrooms until they are tender and fully cooked.
Food history:
- Tauchu is a traditional fermented soybean paste used in many Malaysian and Indonesian dishes.
Flavor profiles:
- The tauchu and spices in this curry create a savory and slightly spicy flavor.
Serving suggestions:
- Serve the curry hot with a side of rice or naan bread.
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