Want a healthy side dish for lunch, then try this simple chunky vegetable recipe with toasted cashews.
What is in this chunky vegetable recipe
For this recipe, you can use whatever vegetables you have on hand. Usually I use:
- Caribbean green seasoning with chadon beni, cilantro, thyme, garlic, pepper
- cashew nuts
Optional ingredients can include:
- baby corn
- nuts like walnut and almonds
- seeds like pumpkin, sunflower, and sesame seeds
- soy sauce
- Worchester sauce
- chili sauce
How to make this chunky vegetable recipe
Prep the ingredients
Step 1: You’ll want to prep the ingredients beforehand because this is a quick recipe. So, be sure to chop the onion, garlic, and ginger. Wash, clean and cut the larger veggies like cauliflower into chunky pieces. Scrape the carrots and cut them into thick slices.
Although it is recommended to wipe the mushrooms, I actually wash them thoroughly with warm water and use a small spoon to remove their stems and gills. It’s just a preference for me, based on how mushrooms are grown; I prefer them to be thoroughly cleaned and washed before slicing them.
Toast the nuts
Step 2: To a small skillet on low heat, add a little oil (optional) and toss in the cashew nuts. Allow the nuts to toast and develop a nice brown color (this can take a minute or so). Remove from the heat and set aside.
The nuts become less crunchy in the oil. If you like the crunchy texture, toast the nuts in the oven for about 5 minutes on medium to high heat.
Sauté the aromatics
Step 3: Place a large pot on medium heat. Add a little oil and leave to heat up for a minute or two. Add the onions and sauté until translucent (it’ll take about two minutes here). Next, add the garlic, ginger, and Caribbean green seasoning. Cook for another minute.
Cook the mushrooms
Step 4: Since I wash the mushrooms, they need to be added first to give them enough time to cook and get the water out. Stir occasionally. Cook for at least 5 minutes.
Add the other veggies
Step 5: Stir in the veggies that take longer to cook like cauliflower and carrots. Cover the pot at this point and allow the veggies to steam for 5 to 10 minutes. If you plan on using the optional sauces, you can add them at this point.
Step 6: When the carrots and cauliflower begin to soften, remove the cover and add the fast-cooking veggies like broccoli. Toss in the toasted cashews at this point if you like though they’ll absorb some of the steam and become softer. Again, if you like them crunchier, add them at the end.
Step 7: After a couple minutes, stir in any fresh herbs you like – here I used chopped chives. Once all the liquid has boiled off, your simple chunky vegetables are done.
More fresh recipes
Chunky Vegetable Recipe
Simple Chunky Vegetables with Toasted Cashews
- ½ onion (chopped)
- 3 cloves garlic (grated)
- 1 inch ginger (grated)
- 2 medium carrots (cut into thick slices)
- 500 g cauliflower (cut into large pieces)
- 500 g broccoli (cut into large pieces)
- 2 cups baby portobella mushrooms (cleaned, sliced)
- ½ cup cashew nuts
- 2 tsp Caribbean green seasoning with chadon beni, cilantro, garlic, pepper
- ¼ cup chives chopped
- salt to taste
- pepper to taste
- 1½ tbsp vegetable oil
- Chop the onion and chives
- Grate the ginger and garlic
- Wash, scrape and cut the carrots into thick slices.
- Wash and cut the cauliflower and broccoli into chunky pieces
- Wipe or wash the mushrooms, remove the gills and slice.
- Place a small skillet on medium heat.
- Add ½ tbsp oil.
- Toss in the cashew nuts.
- Stir often and allow to brown for 30 seconds to a minute.
- Remove from heat and set aside.
- Place a large pot on medium heat.
- Add 1 tbsp oil.
- Sauté onions until translucent (2 minutes).
- Mix in garlic, ginger and Caribbean green seasoning. Cook for 1 minute.
- Stir in mushrooms. Cook for 5 minutes.
- Mix in carrots and cauliflower.
- Cover and allow to steam for 5 – 10 minutes.
- Remove cover.
- Add broccoli, cashews and fresh herbs.
- Cook until all the liquid has boiled off (another 5 – 10 minutes).