Recipes, Salads

Vegan Curried Freekeh Salad

Vegan Sweet Curried Freekeh Salad

Take an ancient grain and spice it up with some curry and you’ve got my healthy, flavor packed and delicious Vegan Curried Freekeh Salad. Enjoy warm or cold with a bit of pita bread, our creamy cilantro tahini dressing and a bit of harissa if you like it hot.

Vegan Sweet Curried Freekeh Salad

Sweet Curried Freekeh Salad

Yield: 4 servings

Ingredients

1 (8-ounce) freekah (Freekeh Food)
2½ cups vegetarian broth (Edward & Sons Not-Chick'n Bouillon)
1 small sweet potato, scrubbed, and cut into 1-inch cubes (about ½ pound)
4 tablespoons olive oil
1 small shallot, finely minced
4 garlic cloves, finely minced
2 small roma tomatoes, diced
1½ cups kale, ribs removed and leaves sliced 1-inch thick
4 tablespoons curry powder (Morton & Bassett Curry Powder)
½ cup dried cranberries
2-ounce Nutcase Crunch*
10-12 cilantro leaves rinsed, patted dry and finely minced
Salt and pepper to taste

Other components:
Warm pita bread
Harissa for a bit of heat

Method

Pre-heat the oven to 375°F. Put freekeh and vegetable broth in a saucepan and bring to a boil. Let it boil for a minute, then cover, reduce heat to a simmer and cook for 25 minutes until freekeh is tender. Remove from heat and transfer to a serving dish, cover and refrigerate for at least an hour.

Transfer cubed potatoes to a baking sheet and drizzle with 2 tablespoons olive oil. Bake for 25 minutes until tender. Remove from oven and allow to cool.

Heat 2 tablespoons olive oil in a large skillet over medium heat, add shallots and sauté for 30 seconds, then the garlic for 1 minute until fragrant. Add tomatoes and kale and cook for 5 minutes. Add curry powder, salt and pepper. Set aside to cool.

In a large serving bowl, combine freekeh with the sautéed vegetables. Add cranberries, nutcase crunch or nut mixture, and potatoes. Garnish with minced cilantro. Season to taste and serve.

Notes

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.

Advance Preparation: It is best served the day it is made. The salad will keep in the refrigerator for 2-3 days.

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

Vegan Sweet Curried Freekeh Salad

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13 Comments

  • Reply Gilly@doubletroublerunning.com 2013-07-22 at 9:43 pm

    Hey – that recipe looks so good! As do all of your recipes. I am craving a warming curry (winter here in Perth) so it’s a toss up between this and the vegan chilli!

    Gilly

    http://www.doubletroublerunning.com

    • Reply vegan miam 2013-07-22 at 9:44 pm

      Hey Gilly! Thanks for the comment! It’s actually summer here in Oregon! How cold is it in Perth?!

      Rika

      • Reply Gilly@doubletroublerunning.com 2013-07-22 at 9:49 pm

        Well now! You have to remember it’s Australian Winter! So it’s all relative. It’s 68 now – 12.47pm – so not too bad. But it can get down to about 50F in the early morning. So not too bad! I hear Oregon is amazing – I am going to Maine next year for a wedding and wanted to head there for the food and running!

        • Reply vegan miam 2013-07-22 at 9:51 pm

          I went to Sydney two August ago, and the weather seemed perfectly fine but with some crazy winds! I miss Oz, and I hope to go back and find some good vegan eats! Have a lovely time in Maine, I haven’t been there yet! x

          • Gilly@doubletroublerunning.com 2013-07-22 at 9:52 pm

            Let me know if you ever come back! It’s getting better for vegan food all the time. :)

          • vegan miam 2013-07-22 at 10:06 pm

            Absolutely! I look forward to your #vegan finds in Maine if you ever plan to post them! x

          • vegan miam 2013-07-22 at 10:06 pm

            Added you on my feedly! :)

  • Reply Andrea 2013-07-23 at 12:53 pm

    I love your photos, and the dish sounds delicious — makes me wish I could eat wheat! I bet it would be equally good with quinoa or millet.

  • Reply Hannah 2013-07-23 at 6:31 pm

    I’m embarrassed to admit this, but I’ve still never cooked with freekeh. I’ve heard such good things about it both for taste and nutrition, so it seems terribly overdue. Now I know exactly what recipe to try out first! This looks really good, and so colorful, too.

  • Reply chowvegan 2013-07-23 at 8:49 pm

    Interesting dish! I haven’t even heard of freekeh before, I’ll have to look for it in the store. :-)

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  • Reply Freekeh and Greens Soup | food to glow 2014-01-02 at 9:39 am

    […] Sweet Curried Freekeh Salad (Vegan Miam) […]

  • Reply kellie@foodtoglow 2014-01-02 at 9:48 am

    Hi there. I just wanted you to know that I have added a link to this post onto my one, Freekeh and Greens Soup. Whenever I post a recipe using slightly unusual ingredients I like to give readers options of other ways to use this ingredient. Your recipe looks so sparky and full of flavour that I wanted to include it. If that’s not okay just let me know. Here’s the link so you can see the context: http://kelliesfoodtoglow.com/2014/01/02/freekeh-and-greens-soup/. Best wishes, Kellie Anderson, MSc, RD

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