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Speedy veggie thai red curry
Speedy veggie thai red curry

Before you jump to Speedy veggie thai red curry recipe, you may want to read this short interesting healthy tips about Discover How to Boost Your Mood with Food.

A lot of us have been taught to think that comfort foods are bad and must be avoided. Sometimes, if your comfort food is a sugary food or another junk food, this is true. Otherwise, comfort foods could be really healthy and good for you. A number of foods actually do improve your mood when you consume them. If you are feeling a little bit down and need a happiness pick me up, try some of these.

It’s not hard to overcome your bad mood when you are eating grains. Teff, barley, millet, quinoa, etc are all good for helping you be in a happier state of mind. They help you feel full also which can actually help to make your mood better. Feeling hungry can be terrible! These grains can improve your mood because it’s easy for your body to digest them. You digest these foods quicker than other foods which can help promote your blood sugar levels, which, in turn, helps make you feel happier, mood wise.

As you can see, you don’t need to stuff your face with junk food when you wish to feel better! Try a couple of of these suggestions instead.

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

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