Curry Kale Salad / Parsnip & Carrot
Hey there,
As you might have noticed this month of recipes is rather root veggie heavy as well that’s really the only thing available. And of course anything cabbage like such as red cabbage, white cabbage and of course my personal favourite and daily visitor on my plate, mister kale. Yes I am an avid kale lover.
Cooking for friends.
Not surprisingly today’s recipe also focuses on root veggies and, you guessed it, kale. I caught up with one of my friends from high school last week and as she offered to come to Zurich I decided to cook dinner for the two of us as I had a few recipes to shoot anyways plus I love cooking for friends.
Curry and kale.
Curry Kale Salad / Parsnip & Carrot
I decided to serve this curry kale salad with parsnip and carrot as an appetizer and my friend was actually blown away by how tasty it was. I was pretty impressed myself I might add. The curry dressing goes wonderfully with the roasted vege and the cashews add the needed crunch. Last but not least I sneaked in a few pieces of thinly sliced apples to add some sweetness as well as tartness to the slightly spicy salad.
Curry Kale Salad / Parsnip & Carrot
Curry Kale Salad / Parsnip & Carrot
Curry Kale Salad / Parsnip & Carrot
- 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
- 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.
- Meanwhile add all of the ingredients for the dressing into a jar and shake until well combined.
- 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.
Bisous,
Salads are the perfect recipe for a light lunch, dinner, or accompaniment for soup or a sandwich. However, I’m also really picky when it comes to making salads–they have to pack a lot of flavor and nutrition, which is what this salad contains! I love the roasted carrots and parsnips. So yummy!