Cauliflower Cashew Sabzi with Farro & Minted Yogurt

Cauliflower Cashew Sabzi

with Farro & Minted Yogurt

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
670
FAT
30g
CARBOHYDRATES
87g
PROTEIN
21g

MAIN INGREDIENTS

  1. ½ cup cashews
  2. ½ cup farro
  3. 1 tsp brown mustard seeds
  4. 2 scallions
  5. 1 sweet potato
  6. 8 oz cauliflower florets
  7. 1 serrano chile
  8. ½ tsp turmeric
  9. ½ tsp garam masala
  10. ½ cup green peas
  11. Fresh mint
  12. ¼ cup vegan yogurt
  13. 2 tbsp vegetable oil*
  14. Salt*
  15. *Not Included
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • 2 small saucepans
  • Large pot

INSTRUCTIONS

1
Cook the farro
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.
2
Prep it out
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.
3
Start the sabzi
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.
4
Finish the sabzi
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.
5
Finish up
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.
6
Serve
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.