Recipe of Quick Speedy veggie thai red curry Easy

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Before you jump to Speedy veggie thai red curry recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods May Help You Stay Fit As Well As Healthy.

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You must remember your mother and father telling you to ensure that you eat your vegetables, that is simply because this is very important for a healthy and balanced body. You may already realize that the majority of of the vitamins you need on a daily basis can be found in various vegetables, but you will also be able to find necessary potassium in vegetables as well. One of the vegetables that can provide the potassium you will need is broccoli. You will also realize that a salad, made with spinach instead of lettuce, can provide your body with many more necessary nutrients.

By following some of the suggestions above you will find that you will end up living a healthier life. Something that you should actually avoid is all of the processed foods that you can buy in the stores, and start cooking fresh foods for your meals.

We hope you got benefit from reading it, now let's go back to speedy veggie thai red curry recipe. You can have speedy veggie thai red curry using 11 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Speedy veggie thai red curry:

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