Recipe: Flavorful Speedy veggie thai red curry

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

The ingredients needed to cook Speedy veggie thai red curry:

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