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    The Hangry Chickpea » Lunch and Dinner » Hanger-proof coconut curry salad dressing

    Hanger-proof coconut curry salad dressing

    Published: Mar 10, 2019 · Modified: Jun 8, 2019 by Eliza

    Jump to Recipe·Print Recipe

    My Hanger-Proof Coconut Curry Salad Dressing is inspired by one of my favorite healthy places in Miami: Della Bowls at the Wynwood Yard. I'm obsessed with their Caribbean Bowl, and curry salad dressing.

    Della's Caribbean Bowl, the inspiration for my coconut curry salad dressing!

    Sadly, the Wynwood Yard is closing later this year, so I'd have to drive all the way to Doral for my weekly bowl fix. Since I simply cannot live without this salad in my life (and won't drive to Doral to get it each week), I decided to make my own coconut curry salad dressing.

    You can use this dressing to make your own version of the Caribbean bowl, or use it as a dip for carrots, broccoli, or whatever veggie you like!

    Della Bowls Coconut Curry Sauce Recreation
    This dressing is so versatile!

    Let's break it down. The ideal sauce should...

    • Have a distinct curry flavor (curry powder, garlic, dijon)
    • Be thin enough to coat all the kale (water, olive oil)
    • AND be thick enough to make pretty yellow drizzles (coconut milk, cashews)
    • Taste slightly sweet and acidic (agave and lime)
    • Be fast and easy to make with ingredients I keep in my pantry (to keep the hanger at bay)

    Here's what I came up with:

    Print
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    Della Bowls Coconut Curry Sauce Recreation

    Hanger-Proof Coconut Curry Salad Dressing

    • Author: The Hangry Chickpea
    • Prep Time: 5 min
    • Cook Time: 10 min
    • Total Time: 15 mins
    Print Recipe
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    Ingredients

    Scale
    • ¼ c raw cashews
    • ¾ c coconut milk I use SoDelicious, the one that comes in a carton
    • ¼ c water
    • ¼ c light olive oil
    • 1 clove garlic
    • juice of ½ lime
    • 1 tbsp curry powder
    • 1 tsp salt
    • 1 tbsp agave
    • 1 tsp dijon mustard

    Instructions

    1. Boil a few cups of water in a small sauce pan. Once boiling, add cashews and cook for 10 mins
    2. Meanwhile, add the rest of the ingredients to the blender.
    3. After 10 mins, drain the cashews and add to blender.
    4. Blend until smooth.
    5. Enjoy! 

    Notes

    Use this as a salad dressing, or as a dip for carrots, broccoli, and your other favorite veggies! 

    Keywords: Coconut Curry Dressing

    How'd it go?

    Please rate this recipe and tag @thehangrychickpea on Instagram!

    Making a "Caribbean" Bowl

    Della Bowls Caribbean Bowl Recreation

    A sauce without a veggies is like a cookie without chocolate chips - still delicious, but missing something important.

    For those of you familiar with the original Caribbean Bowl, I made a couple substitutions:

    Apples for Fried Sweet Plantains

    1. Sweet plantains are like avocados, they're never ripe when you want, and over-ripen very quickly.
    2. I prefer to avoid fried foods when cooking at home, for health reasons.

    Butternut squash for Panelle (essentially a fried chickpea flour cake)

    1. You can find butternut squash in most grocery stores, and it's easy to prepare
    2. Panelle requires chickpea flour, which isn't always easy to find. It's also one of those things I can see sitting around in my (tiny apartment) pantry forever...
    3. See thoughts on fried foods above.
    Print
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    Della Bowls Caribbean Bowl Recreation

    The Hangry Chickpea's take on Della's Caribbean Bowl

    • Author: The Hangry Chickpea
    • Prep Time: 15 mins
    • Cook Time: 40 mins
    • Total Time: 55 mins
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    Ingredients

    Scale
    • 4 cup kale
    • 3 cup butternut squash, diced
    • Olive Oil to taste
    • 1 cup uncooked Forbidden Black Rice
    • 2 apples of your choice
    • Juice of 1 lemon
    • 1 tsp salt
    • ½ tsp pepper
    • Sliced avocado
    • Hanger-Proof Coconut Curry Salad Dressing

    Instructions

    1. Preheat oven to 350 F
    2. Peel and dice butternut squash into 1 in cubes, then toss with salt, pepper, and enough olive oil to coat cubes. Spread onto a baking sheet and roast at 350 for 30-40 mins. After 20 mins, take out of the oven and flip so they cook evenly.
    3. While the squash is roasting, cook black rice according to package instructions.
    4. Make Hanger-Proof Coconut Curry Salad Dressing (if you haven't already!)
    5. Meanwhile, massage kale with lemon juice and olive oil. Dice apple into ½ in cubes. 
    6. Finally, assemble and top with avocado slices and Hanger-Proof Coconut Curry Salad Dressing.

    Notes

    For meal prep, do step 5 no more than 1 hour before eating, or the kale will get soggy, and apple will brown.

    How'd it go?

    Please rate this recipe and tag @thehangrychickpea on Instagram!

    I'm sure you'll see why I can't live without it. Until next time, peace and dressings!

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    Reader Interactions

    Comments

    1. Susan Dillard

      March 10, 2019 at 10:34 pm

      This sounds so damn good! Great recipe

      Reply
      • The Hangry Chickpea

        March 11, 2019 at 12:06 am

        Thanks Susan! Enjoy 🙂

        Reply

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