We are less than two weeks away from the release of Lidey’s first cookbook, Cooking in Real Life! To hold me over until I get my hands on what I know will be a phenomenal cookbook, I’m revisiting the first recipe of Lidey’s I ever attempted and one that I make on the regular: Red Curry Lentils With Sweet Potatoes and Spinach!
This vegetarian-friendly dish is packed with veggies, rich and creamy, and gives me that spicy kick I crave using both Freson peppers + Thai red curry paste (I am partial to Maesri brand)!
Dotted with cubes of browned sweet potato and plenty of spinach, the dish is finished with a squeeze of fresh lime juice and a sprinkling of cilantro and toasted unsweetened coconut flakes. It’s been on the regular rotation for years!
Book: —
Episode: —
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Thai red curry sauce
Recipe on NYTCooking.com
