Crunchy kale with lentils and a creamy tahini sauce, roasted curry vegetables, and a tangy green curry dressing. The ultimate plant-based salad is happening. You need this recipe in your life. This salad is simple, requiring just 30 minutes to prepare. I hemmed and hawed as to whether or not include both of the dressings for this salad. And, after experimentation, I concluded that both are necessary! I know, not very minimalist to have two dressings for one salad, but the flavor combination is incredible and we still stay within the 30-minute limit! The base of this salad is crunchy kale dressed in a light tahini-lemon-maple dressing. Next comes cooked lentils for plenty of plant-based protein and fiber. While that’s happening, vegetables tossed in curry powder are roasted away to perfection and my NEW favorite dressing is made. The base is my Green Curry Paste (which is a fusion of Thai green curry paste and whole Indian spices for maximum flavor) thinned with lemon juice and sweetened with maple syrup. The result is a tangy, sweet, insanely vibrant curry dressing that’s perfect for everything – especially this salad. I hope you all LOVE this salad! It’s: HeartyHealthyFlavorfulQuick + EasyGorgeousVersatile& Delicious This is the perfect salad to have midday or as a quick weeknight dinner. It keeps incredibly well, which makes it perfect for leftovers the next day (hello, best packed lunch ever). Looking for more curry recipes? Check out our Vibrant Green Curry, 30-Minute Curried Coconut Greens, Spicy Red Lentil Curry, 1-Pot Lentil Dal, and 1-Pot Sweet Potato Kale Curry! If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram. Cheers, friends!
