Simple Way to Make Speedy Speedy veggie thai red curry

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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 Tips For Living Green And Lowering costs In The Kitchen.

Remember when the only individuals who cared about the ecosystem were tree huggers and hippies? That has totally changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are unable to adjust things for the better without everyone's active contribution. Each and every family must start generating changes that are environmentally friendly and they should do this soon. The kitchen is a good place to start saving energy by going much more green.

A lot of electricity is consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is clean, which means that the motor needs to run less often, will also save electricity.

The kitchen alone provides you with many small means by which energy and money can be saved. Environmentally friendly living just isn't that difficult. Typically, all it will take 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 make speedy veggie thai red curry you need 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Speedy veggie thai red curry:

1. Get bunch of spring onions.
2. Provide 1 of garlic clove.
3. Take of dessert spoon coconut oil.
4. Prepare of medium pack of closed cup mushrooms (approx. 14).
5. Get Half of pack mange tout.
6. Take Half of a cauliflower.
7. Get Half of a bag frozen Quorn pieces (150g).
8. You need 200 ml of tinned coconut milk.
9. Provide 1/4 jar of red Thai curry paste (I used Aldi's Create range - it had a fab kick!).
10. Use Handful of cashew nuts.
11. You need of 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..

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