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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 Techniques To Live Green Plus Conserve Money In The Kitchen.

Until fairly recently any person who indicated concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared obligation we have for turning things around. According to the industry experts, to clean up the environment we are all going to have to make some adjustments. These modifications need to start occurring, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, mainly by making your cooking area more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not operating as economically as they should. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to run less frequently, will also save electricity.

From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite uncomplicated to live green, of course. Typically, all it takes is a little common sense.

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 it.

The ingredients needed to prepare Speedy veggie thai red curry:
  1. Get bunch spring onions
  2. Provide 1 garlic clove
  3. Provide dessert spoon coconut oil
  4. Provide medium pack of closed cup mushrooms (approx. 14)
  5. Prepare 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. You need 1/4 jar red Thai curry paste (I used Aldi's Create range - it had a fab kick!)
  10. Get Handful cashew nuts
  11. Prepare 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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