Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a Easy dish, speedy veggie thai red curry. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Speedy veggie thai red curry is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Speedy veggie thai red curry is something that I have loved my whole life.

This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour. It is speedy if you buy a store bought curry paste and add extra. Vegetables in Thai Red Curry with Sweet Potato Noodles.

To begin with this recipe, we must first prepare a few ingredients. You can cook speedy veggie thai red curry using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Speedy veggie thai red curry:

1. Take bunch spring onions
2. Prepare 1 garlic clove
3. Take dessert spoon coconut oil
4. Make ready medium pack of closed cup mushrooms (approx. 14)
5. Get Half pack mange tout
6. Take Half a cauliflower
7. Prepare Half a bag frozen Quorn pieces (150g)
8. Get 200 ml tinned coconut milk
9. Prepare 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

You can add your choice of vegetables. Thai Red Curry Paste: Check the ingredients to ensure vegan friendliness. This is a mild curry, if you prefer your curries more on the spicy side then The Veggies: The veggies you use are very flexible and you can adjust this according to what you have on hand. Other veggie options that will also work.

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.

This Vegan Thai Red Curry tastes better than anything you'd get from a restaurant, and is totally customizable depending on what vegetables you have on hand. How to make Vegan Thai Red Curry. Have everything ready before you start. Chop all your veggies and start your rice cooking. This CRAZY tasty vegetable thai red curry is made in one pot & super healthy for you! {vegan, dairy free & GF) Click for step by step pics, tips & more.

So that is going to wrap this up for this tasty food speedy veggie thai red curry recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!