Is it just me or does life always seem to get the craziest when you think it’s going to slow down? It’s as if just by being hopeful for a little break in the rush you somehow make things worse. I’ve honestly been struggling a little bit recently to write about food sometimes amidst so many different things going on around me. I guess it’s just life but it’s sort of looking more and more like a big mess of chaos from where I’m standing at the moment.
I’m not saying that it’s all negative stuff either, actually a lot of it is good. Plus, I believe that looking at life with a positive attitude, even the hard parts of it, can make so much difference.
Aside from that though, there’s this salad to talk about. In fact, it’s one I liked enough that I’m having no trouble feeling excited to tell you about it! Even despite my food writer’s block I was just referring to. Yeah, this was a salad worth repeating.
I know that curry is an acquired taste to so many people, and you know what, that’s totally cool because we all have our own tastes. I really am not trying to win you over to loving curry. If it’s not you’re thing I get it, and you can actually just leave it out of this recipe all together, but if it is something you like then you simply have got to try this dressing, YUM!
I wanted this to be a recipe that as many people as possible could enjoy, so I sort of did two different versions of the dressing so that one would be vegan friendly and I’m not sure which one I liked better. You guys already know that I’m not a vegan, and I have to tell you that I’m obsessed with Greek yogurt so I love the non-vegan version. However, the version with coconut milk is also SO good! Now that I’ve done them both I don’t know which to recommend, but I guess for some of you it will be easy to choose if you’re vegan or have a dairy allergy. But since I’m not I’m considering doing a half and half version next time. What do you think?
So anyway, I’d say one of the best parts of making salads is that they are fast and easy, but yet they’re so versatile and healthy too. (This salad can so simple and it can be switched up to fit your taste. For example, I used lentils and peas to add protein and fiber, but it would be just as good to use chickpeas or white beans instead. Also, the veggies can all be swapped out for things that are currently in season in you’re area. Oh, and speaking of seasons, if it’s cold where you live then I wanted to remember to let you know this salad is something that’s also good warm. That’s right, just toss it with the dressing in a skillet just long enough to warm and slightly soften the veggies and enjoy!
Indian Carrot Lentil Salad with Curry Tahini Dressing (Vegan)
Broaden your salad flavor horizons with this simple and quick recipe inspired by the flavors of India.
Curry Tahini Dressing:
- 1 tablespoon coconut oil melted
- 1/2 cup water
- 1/2 cup coconut milk
- 3 tablespoons tahini
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon cumin
- 1 tablespoon curry powder
- 4 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon cayenne pepper or more to taste
- 1/2 teaspoon cinnamon
- 4 large carrots shredded (about 2 cups)
- 1 medium onion thinly sliced
- 1 1/2 cups cooked lentils rinsed well
- 1 1/2 cups raw cauliflower florets roughly chopped
- 1/4 head Napa cabbage roughly chopped
- 2 cups shelled spring peas
- 1/3 cup shelled pistachios roughly chopped
- 1 pomegranate just the arils/seeds
- 2 green onions diced
Curry Tahini Dressing:
Combine all the ingredients in a jar with a tight-fitting lid and shake it very well to mix. Another method is to just mix it in a bowl with a whisk and both methods work fine but I usually go for the jar because you can then store it as it is in your fridge (-> Less dishes!)
Set aside a small portion of the pomegranate arils, green onions, and pistachios for topping, then toss all the ingredients for the salad together in a large bowl.
When ready to serve add the dressing and toss the salad to coat everything, or if preferred you can serve the dressing on the side.
Store the dressing and salad separately in air-tight containers in the fridge until ready to serve. It should stay pretty fresh like that for up to 3 days (I've actually kept it longer and it was still great.), but salads are best fresh.