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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 Green Living In The Cooking area Will Save You Cash.

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Although it may not taste as good, preparing food in the microwave rather than in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and perhaps this little bit of knowledge will spur you on to use the microwave more frequently. When it pertains to boiling water and steaming vegetables, you can save a great deal of electricity and do the job faster with countertop appliances rather than a stove. You could well be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned manner, but you would be wrong. Particularly if you ensure that the dishwasher is full before starting a cycle. By cool drying or perhaps air drying the dishes as opposed to heat drying them, you can increase the amount of money you save.

The kitchen alone offers you many small methods by which energy and money can be saved. Green living is actually something we can all perform, without difficulty. Typically, all it requires is a little common sense.

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

The ingredients needed to prepare Speedy veggie thai red curry:
  1. Use bunch spring onions
  2. Get 1 garlic clove
  3. Provide dessert spoon coconut oil
  4. You need medium pack of closed cup mushrooms (approx. 14)
  5. Use Half pack mange tout
  6. You need Half a cauliflower
  7. Get Half a bag frozen Quorn pieces (150g)
  8. You need 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. Take Handful cashew nuts
  11. Use 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.

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. My favorite local Thai restaurant serves the most delicious Thai Red Curry Soup with their lunch specials.

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