ShareIngredients:

- 100g fresh mushroom
- 100g cauliflower
- 200g carrot
- 100g onions
- 2 potatoes
- 200g tofu
- 1 tbsp tomato paste
- 1 tbsp curry spice
- 1 tbsp seasoning
- 1 tsp salt
- 150ml coconut juice & milk (can)
- 1 liter water; oil to fry tofu

Estimated time: 60 minutes
Makes approximately: 4 servings

	1) Cut carrot, zucchini, mushroom, cauliflower, potatoes, onions, as in the photo shown.		2) Cut the tofu in squares pieces to fry. (Fry the tofu in the same pot as cooking the curry.)
	3) After frying the tofu, take it out, add tomato paste into oil.		4) Add onions, carrot, potatoes, into pot and stir fry for about 5 minutes.
	5) After that add cauliflower, mushroom, and zucchini and stir fry with curry spice.		6) Add 150 ml of coconut milk, 1 liter of water, seasoning and salt.
		7) Bring to boil for 10 minutes, after 10 minutes,lower heat and cook for another 3 minutes. Serve with fresh bread or vermicelli.

Notes:

You can add more coconut milk or water according to your liking, remember to flavor it again. if you like
eggplant, you can add egg plant to your curry.