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.
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.
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.