For today’s quick & easy recipe I’m sharing an adaptation of NYT Cooking’s red curry lentils with sweet potatoes & spinach. I used Trader Joe’s red curry sauce and chicken broth as my base and replaced the lentils with chickpeas. I served my soup with Trader Joe’s Tandoori Naan and a cilantro yogurt dipping sauce!
Red Curry, Sweet Potato & Spinach Soup
YOU WILL NEED:
1/4 cup Trader Joe’s red curry sauce
1 cup chicken broth
2 tablespoons spinach, cooked
1 teaspoon olive oil
1 clove garlic, minced
2 tablespoons cooked sweet potato, cubed
DIRECTIONS:
Add all ingredients to saucepan and cook on low heat until cooked through, enjoy warm!
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quick & easy recipe blog posts.