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Speedy veggie thai red curry
Speedy veggie thai red curry

Before you jump to Speedy veggie thai red curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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One way to approach this to start seeing some results is to realize that you do not have to change everything right away or that you should completely get rid of certain foods from your diet. It’s not a bad idea if you wish to make considerable changes, but the most vital thing is to step by step switch to making healthier eating selections. As you get used to the taste of healthy foods, you will discover that you’re eating more healthily than before. As you continue your habit of eating healthier foods, you will find that you no longer wish to eat the old diet.

Evidently, it’s not at all hard to start incorporating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to speedy veggie thai red curry recipe. You can have speedy veggie thai red curry using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Speedy veggie thai red curry:
  1. Use bunch spring onions
  2. You need 1 garlic clove
  3. Provide dessert spoon coconut oil
  4. Use medium pack of closed cup mushrooms (approx. 14)
  5. Get Half pack mange tout
  6. Use Half a cauliflower
  7. Prepare Half a bag frozen Quorn pieces (150g)
  8. Prepare 200 ml tinned coconut milk
  9. Take 1/4 jar red Thai curry paste (I used Aldi's Create range - it had a fab kick!)
  10. Get Handful cashew nuts
  11. Use Salt
Steps to make Speedy veggie thai red curry:
  1. Cut cauliflower into florets and place in a covered bowl with an inch of water. Microwave on high for 3 minutes.
  2. While you cook your cauliflower, fry off your onions and garlic in oil. Add the mushrooms and mange tout and cook for 5 minutes.
  3. Add the curry paste and stir into the mushrooms. Add the Quorn (straight from the freezer) and stir again.
  4. Add the coconut milk and stir well. Simmer for 10 minutes.
  5. Meanwhile, check your cauliflower. If its too crunchy then cook it for a further 2-3 minutes on medium. You don't want it too soft as it will disintegrate when added to the sauce. You're after al dente pieces that will keep their shape.
  6. Once your Quorn is cooked, add some salt to season.
  7. Finally, add the cauliflower and cashew nuts and coat with the sauce
  8. Serve with rice or naan.

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