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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 Treats that give You Power.

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Foods made from whole grains are excellent for a quick snack. A mid-morning snack of whole grain bread coupled with some protein will keep you until it’s time for lunch break. Eating on the run can be more healthy with whole fiber chips and crackers. Make the shift from refined products such as white bread to the healthier whole grain choices.

There are lots of healthy treats you can choose that do not involve a lot of preparation or searching. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to speedy veggie thai red curry recipe. To cook speedy veggie thai red curry you need 11 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Speedy veggie thai red curry:
  1. Use bunch spring onions
  2. Provide 1 garlic clove
  3. Prepare dessert spoon coconut oil
  4. You need medium pack of closed cup mushrooms (approx. 14)
  5. Use Half pack mange tout
  6. Prepare Half a cauliflower
  7. Take Half a bag frozen Quorn pieces (150g)
  8. Prepare 200 ml tinned coconut milk
  9. Get 1/4 jar red Thai curry paste (I used Aldi's Create range - it had a fab kick!)
  10. You need Handful cashew nuts
  11. You need Salt
Instructions 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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