A hearty, intensely flavorful kale salad with roasted curried vegetables, lentils, and a tangy, spicy green curry dressing.
7.5 mg iron/serving
Ingredients
4 large
Carrots
(cut into bite-size pieces; about 2 cups; Vegetables)
2 tbsp
Coconut oil
(melted and divided; or avocado oil; Vegetables)
1 dash
Salt and pepper
(Vegetables)
1 tsp
Curry powder
(homemade or store-bought, divided; Vegetables)
1 1/2 cup slices
Red bell pepper
(Vegetables)
1 head
Broccoli, raw
(chopped; about 2 cups; Vegetables)
1 bunch
Baby kale
(stems removed; roughly chopped; about 4 cups; Salad)
3 tbsp
Tahini
(Salad)
2 tbsp
Lemon juice
(Salad)
1 tbsp
Maple syrup, pure
(Salad)
1/2 tsp
Apple cider vinegar
(Salad)
3 tbsp
Water, filtered
(as needed to thin dressing; Salad)
1 cup
Green lentils, canned
(or brown lentils; Salad)
2 tbsp
Green curry paste
(homemade or store-bought; Dressing)
1 whole lemon(s)
Lemon juice
(or 2 Tbsp; Dressing)
1 tbsp
Maple syrup
(plus more to taste; Dressing)
1 dash
Salt and pepper
(Dressing)
1 tbsp
Olive Oil, Extra Virgin
(optional; Dressing)
1 tbsp
Water
(to thin; Dressing)
Instructions
Preheat oven to 375 degrees F (190 C) and line a large baking sheet with parchment paper.
Add carrots to a small mixing bowl with drizzle with 1 Tbsp (15 ml) oil, a pinch each salt and pepper, and 1/2 tsp curry powder. Toss to combine. Then arrange on the baking sheet.
Roast for 12 minutes. In the meantime, add bell pepper and broccoli to the same mixing bowl and drizzle with remaining 1 Tbsp oil, salt, pepper, and 1/2 tsp curry powder. Toss to combine.
Once the carrots reach the 12-minute mark, remove from the oven and increase heat to 400 degrees F (204 C). Add the peppers and broccoli to the pan. Then roast for 10-15 minutes more or until all vegetables are tender and slightly golden brown.
In the meantime, add the kale to a large mixing bowl. In a separate small mixing bowl, add the tahini, lemon juice, maple syrup, and apple cider vinegar and whisk to combine. Thin with water 1 Tbsp (15 ml) at a time until thin and pourable.
Pour dressing over the kale and massage with hands or tongs / serving spoons. Spread the kale over a serving platter or keep in mixing bowl for serving. Top with lentils and set aside.
To make the curry dressing, use the same small mixing bowl from the tahini sauce and add the curry paste, lemon juice, maple syrup, salt, pepper, and oil (optional). Whisk to combine. Then add water until thin and pourable (see photo).
Taste and adjust flavor as needed, adding more lemon juice for acidity, curry paste for intense curry flavor, salt for saltiness, or maple syrup for sweetness. Set aside.
Remove roasted vegetables from the oven and add to the salad and lentils. Top with half of the curry dressing and serve with the remaining curry dressing. Garnish with fresh cilantro (optional).
Enjoy immediately. Store leftovers in the refrigerator up to 3-4 days, though best when fresh.
Notes:
I haven't tried with the curried, roasted vegetables. But I have made the tahini dressing on the kale and topped with the lentils mixed with the homemade green curry dressing, which is the green curry paste with added lemon juice and some maple syrup to taste and texture.
