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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 Techniques To Live Green And Save Money In The Kitchen.
Until fairly recently any individual who portrayed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it seems we all recognize our role in stopping and conceivably reversing the damage being done to our planet. According to the experts, to clean up the natural environment we are all going to have to make some changes. These adjustments need to start happening, 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 kitchen more green.
You may possibly prefer preparing food with your oven, but using a microwave instead will cost you way less money. As soon as you find out it takes 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. When it comes to boiling water and steaming vegetables, you can save a great deal of energy and do the job faster with countertop appliances rather than a stove. Many individuals incorrectly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. A dishwasher is specifically efficient when it’s full before a cycle is going. Don’t dry the dishes using heat, use the cool dry or air dry features to increase the money you save.
As you can see, there are lots of little elements that you can do to save energy, and also save money, in the kitchen alone. Natural living is something we can all perform, without difficulty. A lot of it truly is simply making use of common sense.
We hope you got insight from reading it, now let’s go back to speedy veggie thai red curry recipe. You can cook speedy veggie thai red curry using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Speedy veggie thai red curry:
- Use bunch spring onions
- Take 1 garlic clove
- Prepare dessert spoon coconut oil
- Get medium pack of closed cup mushrooms (approx. 14)
- Provide Half pack mange tout
- You need Half a cauliflower
- Use Half a bag frozen Quorn pieces (150g)
- You need 200 ml tinned coconut milk
- You need 1/4 jar red Thai curry paste (I used Aldi's Create range - it had a fab kick!)
- Prepare Handful cashew nuts
- Provide Salt
Steps to make Speedy veggie thai red curry:
- Cut cauliflower into florets and place in a covered bowl with an inch of water. Microwave on high for 3 minutes.
- While you cook your cauliflower, fry off your onions and garlic in oil. Add the mushrooms and mange tout and cook for 5 minutes.
- Add the curry paste and stir into the mushrooms. Add the Quorn (straight from the freezer) and stir again.
- Add the coconut milk and stir well. Simmer for 10 minutes.
- 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.
- Once your Quorn is cooked, add some salt to season.
- Finally, add the cauliflower and cashew nuts and coat with the sauce
- Serve with rice or naan.
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