Cauliflower Cashew Sabzi
This hearty dish is made with Farro, a whole grain that has been around for a long time, but has recently become a popular ingredient in hearty dishes such as this. Farro is a whole grain that is completely fat-free and cholesterol free and is a great source for iron and is high in fiber.
You will need two small saucepans and one large pot. It took approximately 30 minutes to make this dish and serves two. There are 670 calories, with 30 grams of fat and 87 grams of carbohydrates along with 21 grams of protein.
Let’s get to the ingredients.
- 1/2 cup cashews
- 1/2 cup Farro
- One small cauliflower broken down into florets
- One sweet potato
- 2 scallions
- 1 chile
- 1 teaspoon brown mustard seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 cup green peas
- 1/4 cup of vegan yogurt
- Fresh mint
In a small saucepan add the cashews and toast over medium heat until fragrant, about 3 minutes. Transfer the toasted cashews to a small bowl and set aside. Add the Farro to the saucepan and cover with water (water should be at least one inch above the Farro). Add a pinch of salt and bring to a boil. Then, reduce heat to low and cover. Cook until Farro is tender. (18 to 20 minutes). Drain the Farro if there is any water remaining.
Trim and chop the cauliflower. Dice the sweet potato. (There is no need to peel, but wash well). Trim and slice the scallions and separate the whites and greens. De-seed and chop the chile.
Place a large pot over medium heat with 2 tablespoons of vegetable oil or coconut oil. Add the mustard seeds once hot and cook until they begin to sizzle. Add the cauliflower florets , diced sweet potato, sliced scallion whites and as much chopped chile as you like. Cook until the vegetables begin to brown in places.
Next add the turmeric, 1 cup of water, and 1/2 teaspoon of salt. Combine well and cover and cook until the sweet potatoes are fork tender.
Roughly chop the mint leaves. Add the garam masala, green peas, and just half of the cashews. In a small bowl combine the yogurt, half the chopped mint and a pinch of salt. Mix the minted yogurt to combine. This will be the topping for the Sabzi.
Add the garam masala, green peas and half the cashews to the cauliflower sabzi and combine well. Divide the Farro between plates and top with the cauliflower cashew sabzi and remaining cashews and chopped mint. Dollop with the minted yogurt and sprinkle with the green scallions.
Now that fall is here, this dish is perfect for a cool fall day to worm your tummy.
Until next time….~Chris