Curry Kale Salad / Turnip & Carrot
Author: 
Recipe type: Salad
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Baked veggies:
  • 1 parsnips, cut into sticks
  • 1 carrot, cut into sticks
  • 1 tsp curry powder
  • 2 tsp coconut oil, melted
  • ½ tsp nigella seeds
  • ½ tsp salt
  • Dressing:
  • 1 tbs olive oil
  • 2 tbs coconut milk
  • 1 tbs lemon juice
  • 1 tsp curry
  • ½ tsp soy sauce
  • ½ tsp cumin
  • ½ tsp salt
  • Other ingredients:
  • 2 large handfuls of kale, roughly chopped
  • ¼ apple, thinly sliced
  • 1 tbs cashews
Instructions
  1. Preheat oven to 220°C. Marinate veggies and bake for 25 minutes. After 20 minutes add cashews to roast them. Remove both from over when the veggies have finished baking. Roughly chopped the roasted cashews.
  2. Meanwhile add all of the ingredients for the dressing into a jar and shake until well combined.
  3. Massage the kale with half of the dressing and distribute between two bowls. Top with roasted veggies, cashews and apple sliced. Last but not least drizzle with the remaining dressing.
Recipe by at https://fannythefoodie.com/2018/02/18/curry-kale-salad-turnip-carrot/