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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 Try Using Food to Boost Your Mood.

Mostly, people have been trained to think that “comfort” foods are bad for the body and have to be avoided. However, if your comfort food is candy or junk food this holds true. At times, comfort foods can be utterly nourishing and good for us to eat. There are a number of foods that, when you eat them, may boost your mood. When you feel a little down and are in need of an emotional pick-me-up, test out a couple of these.

Make a trail mixout of a variety of seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all fantastic for helping to boost your mood. This is because these nuts are high in magnesium, which helps to raise your production of serotonin. Serotonin is referred to as the “feel good” chemical substance and it tells your brain how you should be feeling all the time. The more of it you have, the happier you are going to feel. Not just that but nuts, specifically, are a terrific protein source.

Now you realize that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try some of these instead!

We hope you got insight from reading it, now let’s go back to speedy veggie thai red curry recipe. You can have speedy veggie thai red curry using 11 ingredients and 8 steps. Here is how you achieve that.

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