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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 Make Healthy Eating A Part of Your Day-To-Day Life.

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You can get results without removing foods from your diet or make substantial changes at once. It’s not a bad idea if you wish to make considerable changes, but the most crucial thing is to gradually switch to making healthier eating selections. In time, you will likely discover that you will eat more and more healthy food as your taste buds get used to the change. As with many other habits, change occurs over a period of time and when a new way of eating becomes part of who you are, you will not feel the need to revert to your old diet.

Therefore, it should be fairly obvious that it’s not at all difficult to add healthy eating to your life.

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

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