Dry Roasted Veggie & Lentil Curry

More of a warm salad than a curry this is a great dish for early spring

Servings

1+

 

Ready In:

35 min

 

Freezable:

Yes!

 

Good For:

Weeknight Dinner / Lunches

By: Nelle

More of a warm salad than a curry this is a great dish for early spring.

Ingredients

Ingredients:

 

Cauiflower
Broccoli
Onion
Carrot
Kale or Cabbage
Lentils
Curry Powder

Dressing:

 

Green Curry Paste
Lemon
Honey

Step by Step Instructions

Step 1

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.

 

Step 2

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.

Step 3

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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