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Simple Chunky Vegetables with Toasted Cashews

Want a healthy side dish for lunch, then try this simple chunky vegetable recipe.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American, Caribbean
Keyword: chunky vegetables
Servings: 5
Calories: 208kcal
Author: Ros Singh

Ingredients

  • 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
  • tbsp vegetable oil

Instructions

  • 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).