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