vegan miam

Sweet Curried Freekeh Salad

In my Vegan Cuts February 2013 Snack Box, I received two unique items: 8-oz. Freekeh Foods Original and 2-oz. Nutcase Crunch. It is exciting to try new items and make something different with them. I came across this tasty Curried Sweet Potato + Freekeh Salad from Vegetarian Food and wanted to give it a try. After perusing the recipe, I realized I don’t have all the ingredients so I have decided to add whatever I have in my fridge.

Vegan Sweet Curried Freekeh Salad

My Sweet Curried Freekeh Salad turned out fantastic, with tomatoes, shallots, and kale, including the gluten-free and raw Nutcase Crunch. The Nutcase Crunch contains a blend of almonds, pecans, unsweetened coconut and pine nuts, which works well with the dish. You can serve the dish with warm pita bread, coated with harissa, and creamy cilantro tahini dressing. Garnish with fresh cilantro leaves if needed!

Vegan Sweet Curried Freekeh Salad

Sweet Curried Freekeh Salad

Yield: 4 servings


1 (8-ounce) freekah (Freekeh Foods Original)
2½ cups vegetarian broth (Edward & Sons Not-Chick'n Bouillon )
1 small sweet potato, scrubbed, and diced
olive oil for drizzling
2 small roma tomatoes, diced
1 small shallot, diced
4 garlic cloves, finely minced
2 tablespoons olive oil
4 tablespoons curry powder (Morton & Basset Curry Powder)
½ cup dried cranberries
1½ cups kale
2-ounce nutcase crunch*
10-12 cilantro leaves rinsed, patted dry and finely minced
Salt and pepper to taste
Other components:
Creamy cilantro tahini dressing (view the recipe here)
Warm pita bread
Harissa for a bit of heat


  1. Pre-heat the oven to 375 degrees F. Pour 2½ cups of water or vegetable broth and the freekeh into a saucepan and bring to a boil for 1 minute. Reduce heat to low then cover and simmer for about 25 minutes until the freekeh is tender. Once the freekeh is cooked, place in a separate dish to cool in the refrigerator for about 40 minutes.
  2. Scrub the sweet potatoes and cut into 1-inch cubes. Place the cubed sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them. Bake in the oven for about 25 minutes or until tender. Remove sweet potatoes from oven and set aside.
  3. In a saucepan, add 1½ cups cooked kale, cooked in ½ cup broth for 5 minutes covered, and then uncover until broth slightly dries up. Set it aside.
  4. In a large skillet, heat 2 tablespoons olive oil over medium heat and toss in diced tomatoes, kale, shallots and garlic. Cook for 3-5 minutes then add curry powder, salt and pepper. Cook further until the onions are translucent. Set aside to cool.
  5. Combine freekeh in a bowl with vegetable mixture, add cranberries, nuts crunch or mixture, and sweet potatoes. Garnish with minced cilantro. Season to taste and serve.


Adapted from Vegetarian.

If you don't have Nutcase Crunch, make your own: raw almonds, raw pecans, dried coconut, and pine nuts and grind them up using mortar and pestle.

Add lentils and other grains to the dish for a more filling dish.

Vegan Sweet Curried Freekeh Salad