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Greens with Cashew-Coconut Cream Sauce


  • 10 ounces Kale
  • 10 ounces Swiss Chard or SPinach
  • 2 tbsp oil( coconut or sunflower )
  • 1 pc Fresh green Chili, seeded and minced
  • 1 1/2 tsp Turmeric
  • 1 cup Water
  • 1 cup Toasted Cashews
  • 4 tbsp Fresh lime juice
  • 1 tsp Salt
  • 1 cup Cocunut milk


  • Combine the coconut milk, cashews, lime juice, and salt in a blender and pure√© until smooth and creamy. Set aside.
  • Rinse, stem and coarsely chop, kale, or Swiss chard and set aside. Heat the oil in a saucepan and add the asafetida, then chili and fry for a minute. Add the turmeric and saut√© for 30 seconds.
  • Add the greens, cover and cook on medium-high heat until just tender, stirring often. This will take only 2 to 3 minutes for spinach or Swiss chard, and 6 minutes for the kale.
  • Pour in the cashew mixture. Stirring to evenly coat the greens. Add water gradually and mix through.
  • Serve warm or at room temperature.
Keyword Vegetable