Speedy veggie thai red curry

Name: Speedy veggie thai red curry
Total time: 900 s
Yield: 2-3 servings
Cuisine: British
Ingredients: bunch spring onions; 1 garlic clove; dessert spoon coconut oil; medium pack of closed cup mushrooms (approx. 14); Half pack mange tout; Half a cauliflower; Half a bag frozen Quorn pieces (150g); 200 ml tinned coconut milk; 1/4 jar red Thai curry paste (I used Aldi's Create range - it had a fab kick!); Handful cashew nuts; Salt

Susy Wall @singing_chef

West Midlands, UK

It was such a surprise that this tasted so good! We were so tempted to have a takeaway last night but I'm trying extremely hard to eat healthily! A quick scan of the fridge showed some left over cooked rice, half a cauliflower, some slightly sad mushrooms and quarter of a jar of thai red curry paste. 15 minutes later we were so glad we hadn't just spent loads of money and calories on a takeout!
(Apologies for the lack of measurements - I hadn't planned on adding it to my cookpad!)

Susy Wall @singing_chef

Saved

Ingredients

15 minutes

2-3 servings

bunchspring onions
1garlic clove
dessert spoon coconut oil
medium pack of closed cup mushrooms (approx. 14)
Halfpack mange tout
Halfa cauliflower
Halfa bag frozen Quorn pieces (150g)
200 mltinned coconut milk
1/4 jarred Thai curry paste (I used Aldi's Create range - it had a fab kick!)
Handfulcashew nuts
Salt

Saved

Steps

15 minutes

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.