In anticipation of Lidey’s upcoming cookbook, “Cooking in Real Life,” I’m revisiting a favorite recipe of her’s, Red Curry Lentils With Sweet Potatoes and Spinach. The vegetarian-friendly dish is packed with veggies, rich and creamy, and provides a spicy kick with Thai red curry paste and Freson peppers. This go-to recipe is finished with lime juice, cilantro, and toasted coconut flakes.
I am slowly learning to love tofu. One of my new favorites is Ali Slagle’s Green Curry Glazed Tofu – I love the trick of cooking the tofu with a bit of the Thai green curry and coconut sauce allowing the sauce to absorb into the tofu before adding oil and browning on all sides.
Book: Keepers, page 77Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: vegetable broth Pricey Ingredients: —Hard-to-find: — Recipe on WPR.org
Ammu Hussainy Curry (Skewered Beed in Gravy) Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: coconut milk Pricey Ingredients: —Hard-to-find: — Recipe is not online Aloo Gobi Mattar (Potatoes, Cauliflower, and Peas) Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: dried red chilis Pricey Ingredients: […]