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We hope you got benefit from reading it, now let’s go back to speedy veggie thai red curry recipe. To cook speedy veggie thai red curry you only need 11 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Speedy veggie thai red curry:
- Use bunch spring onions
- Provide 1 garlic clove
- Provide dessert spoon coconut oil
- Provide medium pack of closed cup mushrooms (approx. 14)
- Use Half pack mange tout
- Provide Half a cauliflower
- Take Half a bag frozen Quorn pieces (150g)
- Provide 200 ml tinned coconut milk
- Get 1/4 jar red Thai curry paste (I used Aldi's Create range - it had a fab kick!)
- Provide Handful cashew nuts
- Take Salt
Instructions to make Speedy veggie thai red curry:
- Cut cauliflower into florets and place in a covered bowl with an inch of water. Microwave on high for 3 minutes.
- While you cook your cauliflower, fry off your onions and garlic in oil. Add the mushrooms and mange tout and cook for 5 minutes.
- Add the curry paste and stir into the mushrooms. Add the Quorn (straight from the freezer) and stir again.
- Add the coconut milk and stir well. Simmer for 10 minutes.
- 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.
- Once your Quorn is cooked, add some salt to season.
- Finally, add the cauliflower and cashew nuts and coat with the sauce
- Serve with rice or naan.
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