The Chef: LyndsayThe Menu: A delicious, hearty Thai curry including sweet potatoes, russet potatoes, chickpeas, bell pepper, and mushrooms all mixed in a lovely almond milk-curry sauce. Lyndsay balanced this rich dish with a simple side salad of arugula, romaine, and red cabbage.
The Goods: Lyndsay has a knack for preparing tangy, tasty curries, and we love when she busts out one of her signature veggie-filled feasts. In addition to her lunch talents, Lyndsay also has a knack for sparking scintillating conversation in the VegNews Book Club. This week, Mad Cowboy author Howard Lyman will be answering reader questions about his meat-free manifesto, so inquiring minds should submit their burning questions today—yes, like pretty much right now. Happy dialoguing!
1 comment:
Generally I like to eat cabbage as it is very nice and beneficial for our health and body but I like the taste of potato also. It is potato curry and salad so it is healthy recipe that is why I like it.
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