Curry-Roasted Vegetable & Lentil Kale Salad

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Ceramic platter with Kale, Roasted Veggies, Lentils and Green Curry dressing for a delicious plant-based meal

This is the salad of my dreams.

Crunchy kale with lentils and a creamy tahini sauce, roasted curry vegetables, and a tangy green curry dressing.

The ultimate plant-based salad is happening. You need this recipe in your life.

Parchment-lined baking sheet with roasted carrots and broccoli for a delicious Lentil Curry Salad recipe

This salad is simple, requiring just 30 minutes to prepare.

I hemmed and hawed as to whether or not include both of the dressings for this salad. And, after experimentation, I concluded that both are necessary!

I know, not very minimalist to have two dressings for one salad, but the flavor combination is incredible and we still stay within the 30-minute limit!

Using wooden spoons to toss shredded kale with tahini dressing

The base of this salad is crunchy kale dressed in a light tahini-lemon-maple dressing. Next comes cooked lentils for plenty of plant-based protein and fiber.

While that’s happening, vegetables tossed in curry powder are roasted away to perfection and my NEW favorite dressing is made.

The base is my Green Curry Paste (which is a fusion of Thai green curry paste and whole Indian spices for maximum flavor) thinned with lemon juice and sweetened with maple syrup. The result is a tangy, sweet, insanely vibrant curry dressing that’s perfect for everything – especially this salad.

Stirring ingredients for green curry dressing to go over a delicious gluten-free vegan whole meal salad

I hope you all LOVE this salad! It’s:

Hearty
Healthy
Flavorful
Quick + Easy
Gorgeous
Versatile
& Delicious

This is the perfect salad to have midday or as a quick weeknight dinner. It keeps incredibly well, which makes it perfect for leftovers the next day (hello, best packed lunch ever).

Looking for more curry recipes? Check out our Vibrant Green Curry, 30-Minute Curried Coconut Greens, Spicy Red Lentil Curry, 1-Pot Lentil Dal, and 1-Pot Sweet Potato Kale Curry!

If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram. Cheers, friends!

Platter full of Lentil Curry Salad with Kale, Roasted, Veggies, and Green Curry Dressing

Curry Roasted Vegetable & Lentil Kale Salad

A hearty, intensely flavorful kale salad with roasted curried vegetables, lentils, and a tangy, spicy green curry dressing. Just 30 minutes required!
Author Minimalist Baker
Print
Platter of our Lentil Curry Salad made with Kale, Roasted Veggies, and Green Curry Dressing
4.93 from 28 votes
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 2 (entrée salads or double as sides/appetizers)
Course Entrée or Side
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

VEGETABLES

  • 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)

SALAD

  • 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*

CURRY DRESSING

  • 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)

Instructions

  • Preheat oven to 375 degrees F (190 C) and line a large baking sheet with parchment paper (or more baking sheets if increasing batch size).
  • Add carrots to a small mixing bowl with drizzle with half of the oil (1 Tbsp or 15 ml), a pinch each salt and pepper, and 1/2 tsp curry powder (amounts as original recipe is written // adjust if altering batch size). Toss to combine. Then arrange on the baking sheet.
  • Roast for 12 minutes. In the meantime, add bell pepper and broccoli to the same mixing bowl and drizzle with remaining 1 Tbsp oil, salt, pepper, and 1/2 tsp curry powder (amounts as original recipe is written // adjust if altering batch size). Toss to combine.
  • Once the carrots reach the 12-minute mark, remove from the oven and increase heat to 400 degrees F (204 C). Add the peppers and broccoli to the pan. Then roast for 10-15 minutes more or until all vegetables are tender and slightly golden brown.
  • In the meantime, add the kale to a large mixing bowl. In a separate small mixing bowl, add the tahini, lemon juice, maple syrup, and apple cider vinegar and whisk to combine. Thin with water 1 Tbsp (15 ml) at a time until thin and pourable.
  • Pour dressing over the kale and massage with hands or tongs / serving spoons. Spread the kale over a serving platter or keep in mixing bowl for serving. Top with lentils and set aside.
  • To make the curry dressing, use the same small mixing bowl from the tahini sauce and add the curry paste, lemon juice, maple syrup, salt, pepper, and oil (optional). Whisk to combine. Then add water until thin and pourable (see photo).
  • Taste and adjust flavor as needed, adding more lemon juice for acidity, curry paste for intense curry flavor, salt for saltiness, or maple syrup for sweetness. Set aside.
  • Remove roasted vegetables from the oven and add to the salad and lentils. Top with half of the curry dressing and serve with the remaining curry dressing. Garnish with fresh cilantro (optional).
  • Enjoy immediately. Store leftovers in the refrigerator up to 3-4 days, though best when fresh.

Notes

*To keep this recipe simple, I used canned lentils which I rinsed and drained. But you could also opt to make your own - it just increases cooking time a bit.
*Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term "curry" in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source)
*Nutrition information is a rough estimate calculated with all of the dressing and sauce but without the additional olive oil in the curry dressing.

Nutrition (1 of 2 servings)

Serving: 1 entrée salads Calories: 667 Carbohydrates: 85.7 g Protein: 21.1 g Fat: 30.6 g Saturated Fat: 3.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 752 mg Fiber: 20.8 g Sugar: 28.6 g

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  1. Wendy says

    Another wonderful recipe! We loved the combo of flavors, and it is very hearty. Your seasonings are spot on and so tasty! I can only find curly kale in my area but it worked fine.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Wendy. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  2. Julie says

    Dana, you’ve made healthier plant-based cooking SO accessible for me and in turn not only changed my life, but also helped me continue to show – just by what I bring to potlucks/serve at home – that vegan food is awesome, filling, and also totally normal. This recipe in particular is one that I always get asked for. I love that it also keeps well in the fridge for a couple days; great for packing lunch!

    Quick question on this recipe: Sometimes after I’ve made the dressing I find that whatever brand of green chili paste I’ve used is WAY hotter than one I’ve used in the past/than anyone would want to eat. Is there anything you can do to “calm down” dressings and sauces that get too spicey? Simply add a bunch more oil? I just hate scrapping it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie, thanks so much for the lovely review! We find that adding additional maple syrup helps balance the spice. Also, we like to use our DIY green curry paste in recipes such as this one as it is easier to control the spice. Hope that helps!

  3. Christa says

    I went back to being vegan about 2 years ago after having been vegetarian for about 16 years. My first go around made me convinced that I couldn’t “cook ” and that I would be relegated to eating pasta, rice and beans (basic stuff). That’s probably why I went back to eating chicken, I was bored. This website has given me a renewed faith that tasty vegan food isn’t out of my reach and that I can actually follow a recipe pretty well! I’ve lost count of how many recipes that I’ve tried on here, but my satisfaction/success rate is 100%! Back in the day, it was less than 50/50 that I would make something edible. I have to admit that I went into this recipe with my usual skepticism from years of being disappointed. And I’m not a big salad fan. But once again, this was fantastic, and I’m so glad I ventured out of my comfort zone! Thanks minimalist baker, so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for your kind words and lovely review, Christa! We are so glad you enjoy our recipes! xo

  4. Annie says

    I’m leaving a review while eating this salad because it is so freaking good! I only had red curry paste, so that’s what I had to go with. I can’t even imagine how more mind blowing it is with green curry paste. Swoon!

  5. Heather says

    I had all the ingredients on hand to make this salad but realized I was short on kale once I was elbow deep in preparation. I ended up adding rice noodles to make up the difference . It was delicious and a satisfying dinner for 4. Even the kids loved it!
    There were a lot of steps but I was able to get dinner on the table within an hour.

  6. Rae says

    I have to say the original recipe is awesome. I’ve made just the dressings and used on other meals, too. In fact, tonight I just wanted to share that I am using roasted veggies with brown rice and tofu drizzled with the green chili dressing wrapped in nori sheets like green burritos.

    I like to roast a couple pans of veggies on the weekend to use all week for meals and I usually just reheat in the oven with whatever strikes my fancy (or is hanging around and must be used). Tonight is nori burritos!

  7. Shan b says

    Prob the best salad I’ve ever had. So good it would make a tadpole smack a whale… as we say on the south.

  8. Becca says

    This was absolutely delicious! It was gorgeous and colorful, but also super yummy to eat. I want to put the curry dressing on everything from now on. Totally hadn’t thought to use curry paste in that way but wow was it good!

  9. Léa says

    I just made this salad for my family for lunch, and it was delicious! I didn’t have broccoli in the fridge so I substituted it for a large green zucchini. I also did not have enough lemon juice for the dressing, but it was so flavourful, even without it. Looking forward to making this recipe again soon, but this time with the right ingredients!

  10. carol says

    This salad is Amazing! Warm summer night outside listening to the birds evening song, and swooning over this feast of a salad. I added a gold beet to the carrots roasting, and passed all the curry dressing rather than partial dress for those of us that are more cautious about spicy food. This is a company- worthy entree for a casual warm weather dinner. I served it with corn on the cob. Beautiful!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      This might be the best written review, Carol! We are so glad you enjoyed this salad!

  11. Vee says

    Oh my WORD!! This was flipping AMAZING. So easy and quick to rustle together and looked and tasted GORGEOUS.

  12. Teresa says

    This recipe was delicious! It definitely had some heat to it! I was apprehensive in how all the flavours would come together but I was not disappointed, the combined flavours were delicious together. And I loved the lentils mixed with kale. I give it thumbs ups and 4 stars?

  13. Steffi says

    So! Freaking! Good!! I made this because I was craving salad, but it’s below freezing outside. This was perfect! So filling, so flavorful, and so easy to whip up! This will be a new staple in my recipe rotation for sure!!

  14. Michelle Lutz says

    Thank you for this recipe! I made it tonight, and it was really delicious! I added butternut squash too, which was really yummy!

  15. rena says

    this is one of my favorite minimalist baker recipe! such insanely good flavors together – i can see why there are more than one sauce included in this — it totally elevates it a whole new level. i would suggest buying canned lentils or vacuum packed. I do find this recipe has a lot of steps if you’re making the green curry yourself but I feel like it’s more worth it to make her green curry and then just to go easy on dishes and steps, pre-made lentils would make it a tad simpler. so so so good!

  16. Chris says

    Good recipe!! Fairly complicated with lots of ingredients…not really a “minimalistic” recipe…but very tasty indeed!

  17. Elena says

    I’ve made this for dinner twice in a row this week. It’s safe to say IM OBSESSED. The boyfriend loved it too, but he added grilled chicken to his salad — I topped mine off with some avocado and a glass of rosé. Thank you!! You’re right, the two dressings really make the salad . Wish I could add photos of the finished product in the comments!

  18. Sarah says

    This was AMAZING! I made it for dinner tonight and it was a huge hit– even with some picky eaters! The flavor combination of the two dressings was perfect. I added in some yams with my vegetables, which worked well. I also used a mix of kale, spinach, and spring greens. This was a great and FILLING recipe. I will make this the next time I need to bring something to a potluck!

  19. Heather says

    This recipe was to die for. Made a nice big batch so good for a group and leftovers! Thank you for sharing, was a hit!

  20. Cassie Autumn Tran says

    This salad looks so colorful and abundant with flavors! Could you use any vegetables to substitute?

  21. Dacia says

    I made this tonight and it was delicious! I skipped the maple syrup because I’m on a strict no sugar diet, and it was still excellent. I used the Thai Kitchen vegan green curry paste and that worked well. I can’t wait to eat the leftovers for lunch tomorrow. The curried veggies on their own have me inspired for other dishes. I would also double the curried veggies next time. YUM!

  22. Angie C says

    This was DELICIOUS!!!! It made 3 meals for me as I was generous with the portions. The recipe is correct in saying best when fresh but it was still totally edible a couple of days after (just a little soggier). The green curry dressing that goes on top is AMAZING and i’ll be whipping it up just to have on hand – would be amazing on sweet potato hash and poached eggs. Very good recipe!

  23. Taylor Lee says

    I made this last night for dinner and it was a hit. My two year old loved the roasted curry veggies. When I make this again I think I’ll double the amount of roasted veg. My husband and I thought it could use a little crunch on top, maybe some toasted coconut? Keep coming with the entree salad recipes please!

  24. Alex Gonzalez says

    I made this last night and just wanted to come and say how delicious it is. I had some leftover sweet potatoes that I roasted in addition to the carrots, broccoli and red pepper. The dressing and sauce are incredible. I made large batches of the sauce/dressing and have plenty of more vegetables for roasting later this week. This may be to be a staple meal of mine this summer. Keep doing your thing!

  25. littleblackdomicile says

    Loving the color of the salad dressing with the base of the green curry paste. Fab! Wouldn’t this look amazing on a white marble counter top?-Laurel Bledsoe

  26. Danielle says

    This sounds absolutely amazing. I love the idea of the green curry dressing. It seems like it can be used on so many different things. Thanks for the wonderful recipe!

  27. T Walton says

    Wow! I made this for my family tonight and it was a huge hit! Even my husband who does not like salad loved it!
    I’m fairly new to your blog and just want to say thank you! I look forward to trying many more recipes!

  28. Melissa says

    Made this for dinner tonight – super yummy! The curry dressing really made this imo. Maybe I put in too much kale, but it came out kind of dry – like there wasn’t enough dressing on the kale – I’ll either up the amount of dressing or look for a smaller bunch next time. Like others have suggested, the prep time is significantly more than listed (took me a little over a hour total to make this – a lot of this was prep). Thanks for sharing this amazing recipe! :)

  29. Sean and Kyle in Milwaukee says

    Dana, this really was the salad of our dreams! It was SOO good! The tang of the green curry dressing with the tahini dressing was spot on. Thanks for another great meal!

  30. SoCalSemiVegan says

    I doubt I’ll get around to making the green curry paste on my own and if we buy it I’m sure it will be too spicy for us. Is there something we can substitute for the the green curry paste? Because the recipe looks delish!

  31. Jeanne says

    I had nearly all the ingredients on hand, so after a quick run to the store I made this tonight.
    It’s so good! It did take me a touch more than 30 minutes, but only because I cooked my lentils :)
    I LOVE the flavor combos (as did my boyfirned). I have a lot of leftover dressing, I’ll probably remake this tomorrow! Thanks Dana!

  32. Angelina @ Baked Ambrosia says

    I love salads that are hearty enough to be a complete meal! Especially if there is tahini involved!!

  33. Risa Gruberger says

    This was unreal! I made it tonight and it was a BIG hit. Yes on the two dressings; I am certain I will use them with other dishes. I served this with some sprouted coconut rice on the side. I will absolutely make this again!
    Thank you!!

  34. Melissa Novotny says

    Holy cow that looks good – no wonder you’re sharing it with us. It all looks so “alive”!

  35. Vicki says

    I love the idea of this, but unlike some of your other recipes, it looks like a lot of work and while I’m one to savor my meditative space of chopping vegetables with classical music playing in the background, it seems like this may take more than 30 minutes with the various sauces, baking and chopping. It does look fantastic.

    • Hannah Evelyn says

      Hello, I made this for dinner tonight. It was like a beautiful flavour explosion! I had a jar of green curry paste in my fridge, but it really did only take 30 minutes to put together. Give it a try ;) .

  36. Meredith | Earth & Oven says

    This salad is the dream, indeed. I like your style with the TWO dressings; cant ever get enough on all those veggie!

  37. Samantha says

    This is EXACTLY what I want for supper tonight. A hearty plant based salad filled with body lovin ingredients!

  38. Annie says

    Can you suggest a substitute for the apple cider vinegar? I don’t generally keep it around.

    Also, to keep the salad fresher (for meal prep purposes), would it help if I kept the curry dressing in a jar and drizzled it over it just before eating? If so, would you suggest also doing that with the tahini dressing?

    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can just skip the ACV or sub it with lemon juice. And yes, store the dressing separate if storing for later!