Name: Curry Roasted Vegetable & Lentil Kale Salad
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 2 (entrée salads or double as sides/appetizers)
Ingredients: 4 medium carrots ((cut into bite-size pieces // ~ 2 cups as original recipe is written)); 2 Tbsp avocado or melted coconut oil ((divided)); 1 pinch each salt and pepper; 1 tsp curry powder ((or store-bought // divided)); 1 medium red bell pepper ((sliced // ~1 1/2 cups as original recipe is written)); 1 small head broccoli ((chopped // ~2 cups as original recipe is written)); 1 large bundle kale ((stems removed, roughly chopped // ~4 cups as original recipe is written)); 3 Tbsp tahini; 2 Tbsp lemon juice; 1 Tbsp maple syrup; 1/2 tsp apple cider vinegar; 3-5 Tbsp water ((to thin)); 1 cup cooked brown or green lentils*; 2 Tbsp green curry paste ((DIY or store-bought)); 1 medium lemon, juiced ((~30 ml or 2 Tbsp as original recipe is written)); 1 Tbsp maple syrup ((plus more to taste)); 1 pinch each salt and black pepper; 1 Tbsp olive oil ((optional)); Water ((to thin))