Cauliflower Cashew Sabzi

Add cashews to a small saucepan over medium heat and toast until fragrant, about 3 to 4 minutes. Transfer toasted cashews to a small bowl. Add farro to the saucepan and cover with water (water should be at least 1 inch above farro), add a pinch of salt and bring to a boil. Reduce heat to low, cover, and cook until farro is tender, about 18 to 20 minutes. Drain farro if there is water remaining.

Trim and chop cauliflower into florets. Dice sweet potato, no need to peel. Trim and slice scallions, keeping the greens and whites separate. Trim, deseed, and chop serrano chile.

Place a large pot over medium heat with 2 tbsp vegetable or coconut oil. Once hot, add mustard seeds and cook until they begin to sizzle, about 1 minute. Add cauliflower florets, diced sweet potato, sliced scallion whites, and as much of chopped serrano chile as you’d like, and cook until the vegetables begin to brown in places, about 4 to 6 minutes.

Add the turmeric, 1 cup water, and ½ tsp salt, stir, cover, and cook until the sweet potatoes are fork tender, about 12 to 14 minutes.

Roughly chop mint leaves. In a small bowl, combine yogurt, just half the chopped mint, and a pinch of salt. Mix minted yogurt to combine.

Add the garam masala, green peas, and just half the cashews to the cauliflower sabzi and stir. Divide the farro between plates. Top with cauliflower cashew sabzi and remaining cashews and chopped mint. Dollop with minted yogurt. Sprinkle with scallion greens.