More of a warm salad than a curry this is a great dish for early spring. Cut some cauliflower, broccoli, onion and carrot (and whatever else you fancy) into bite sized bits. Toss them with curry powder to season, sprinkle with a touch of olive oil and roast til tender.
Meanwhile shred a dense green, kale is perfect but cabbage also works. Then combine this with cooked lentils for a hearty, vegetarian base. I guess you could replace the lentils with shredded chicken if you prefer but I’m not sure it adds anything to have meat in this dish.
Finally add the roasted veggies and dress with a curry dressing made from a tablespoon of green curry paste thinned with lemon juice and a squeeze of honey.
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