Speedy veggie thai red curry

Name: How to cook Speedy veggie thai red curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

Susy Wall

Speedy veggie thai red curry

It was such a surprise that this tasted so good! We were so tempted to have a takeaway last night but I'm trying extremely hard to eat healthily! A quick scan of the fridge showed some left over cooked rice, half a cauliflower, some slightly sad mushrooms and quarter of a jar of thai red curry paste. 15 minutes later we were so glad we hadn't just spent loads of money and calories on a takeout! (Apologies for the lack of measurements - I hadn't planned on adding it to my cookpad!)

Ingredient

Food ration :

2-3 servings

Cooking time :

15 minutes

bunch

spring onions

garlic clove

Half

pack mange tout

Half

a cauliflower

Half

a bag frozen Quorn pieces (150g)

200 ml

tinned coconut milk

1/4 jar

red Thai curry paste (I used Aldi's Create range - it had a fab kick!)

Handful

cashew nuts

Cooking instructions

* Step 1

Cut cauliflower into florets and place in a covered bowl with an inch of water. Microwave on high for 3 minutes.

* Step 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.

* Step 3

Add the curry paste and stir into the mushrooms. Add the Quorn (straight from the freezer) and stir again.

* Step 4

Add the coconut milk and stir well. Simmer for 10 minutes.

* Step 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.