Greens with Cashew-Coconut Cream Sauce

Today’s recipe is easy to make and absolutely delicious! A simple combination of leafy greens, cream made from coconut and cashews, and a heavenly spice seasoning creates a dish that is always a crowd-pleaser.  The recipe serves 6 people as a main dish. VEGAN, SOY-FREE.

 

This recipe is not gluten-free because I used asafetida (hing). Hing is usually mixed with a tiny amount of wheat flour when sold in Indian grocery stores. They also sell unground hing which is gluten-free. It is in the form of a small solid rock. You can find grain-free ground hing at Uncle Harry’s Natural Products online. Garlic would traditionally be used in a recipe like this one. Hing has a milder and sweeter taste than garlic which I prefer. It is used medicinally to reduce gas, bloating and other digestive disorders.

Ayurveda explains why we should eat according to what is naturally available during each season. For good reason, kale and leafy greens grow abundantly in spring and summer. In winter, the foods that are naturally available, like pumpkin and grains, are heavy and filling. Winter foods help keep us warm and nourished. They also last long after being harvested, thus are meant to carry us through the cold, barren season. Leafy greens start popping up in spring, to cleanse and detoxify us. Ayurveda recommends cooking kale in order to break down the fiber in order to release nutrients.

Greens with Cashew-Coconut Cream Sauce
 
Author:
Ingredients
  • 10 ounces kale
  • 10 ounces Swiss Chard or spinach
  • 2 tablespoons oil (coconut or sunflower)
  • 1 teaspoon asafetida powder (hing)
  • 1 fresh green chili, seeded and minced
  • 1½ teaspoons turmeric
  • 1 cup water
  • 1 cup toasted cashews
  • 4 tablespoons fresh lime juice
  • 1 teaspoon salt
  • 1 cup coconut milk
Instructions
  1. Combine the coconut milk, cashews, lime juice, and salt in a blender and pureé until smooth and creamy. Set aside.
  2. Rinse, stem and coarsely chop, kale, or Swiss chard and set aside. Heat the oil in a saucepan and add the asafetida, then chili and fry for a minute. Add the turmeric and sauté for 30 seconds.
  3. Add the greens, cover and cook on medium-high heat until just tender, stirring often. This will take only 2 to 3 minutes for spinach or Swiss chard, and 6 minutes for the kale.
  4. Pour in the cashew mixture. Stirring to evenly coat the greens. Add water gradually and mix through.
  5. Serve warm or at room temperature.

This recipe is good for Kapha and Pitta seasons and body types.

To learn more about Ayurveda and your health, please schedule a complimentary 30 minute phone consultation with me. You can get more information on our Ayurvedic cooking classes here.

Leave a Comment





78 + = 84

Rate this recipe: