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Speedy veggie thai red curry
Speedy veggie thai red curry

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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 cook that.

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