1 tbsp Peanut Oil
1 cup Fresh Bok Choy (tough ends re- moved)
½ cup Fresh Spinach Leaves (tough stems removed)
½ Finely Diced Tomato
3 tbsp Cashew Nuts
1 tsp Mustard Seeds
1 tsp Cumin Seeds
¼ tsp Cayenne Pepper
¼ cup Water
¼ tsp Turmeric
Salt to taste
1
Preheat oven to 325 °F and bake cashew nuts until lightly golden
2
Heat the peanut oil in a medium pan over medium-high heat. Add cumin seeds and cook for 30 seconds while stirring continuously
3
Add the diced tomato, turmeric, mustard seeds, salt and cayenne pepper. Cover with lid and cook for about 5 minutes on reduced heat
4
Add water and bring to a boil. Keeping the heat low, add bok choy and spinach and cook for 3-5 minutes
5
Empty into a serving bowl and sprinkle with roasted cashew nuts
Nutrition Facts
0 servings
Serving size
- Amount per serving
- Calories345
- % Daily Value *
- Total Fat 26.98g35%
- Total Carbohydrate 16.55g7%
- Protein 10g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1 tbsp Peanut Oil
1 cup Fresh Bok Choy (tough ends re- moved)
½ cup Fresh Spinach Leaves (tough stems removed)
½ Finely Diced Tomato
3 tbsp Cashew Nuts
1 tsp Mustard Seeds
1 tsp Cumin Seeds
¼ tsp Cayenne Pepper
¼ cup Water
¼ tsp Turmeric
Salt to taste