Sauteed Greens with Mustard Seeds and Cashews

2 tablespoons ground nut oil
1 teaspoon cumin seeds

1 medium to large tomato, finely diced or pureed
1 teaspoon mustard seeds
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt

1/4 cup water

3 cups arugula or spinach leaves, torn and tough stems removed
3 cups bok choy, torn and tough ends removed

1/4 cup cashews nuts

Serves 4-6
Preheat oven to 150C/325F.
Place cashews on baking sheet and roast for 3-5 minutes, or until lightly golden. Set aside.

Heat the nut oil in a large pan over medium high heat. Add cumin seeds and let sizzle for 30 seconds to a minute while stirring. Stir in diced/pureed tomato, mustard seeds, turmeric, cayenne pepper and salt. Reduce heat, cover with lid and cook for about 5 minutes.
Add water and bring to a boil. Reduce heat again and let simmer on low heat to reduce. Add the greens and cook until wilted, stirring regularly, about 2-3 minutes.

Transfer greens to serving bowl and sprinkle with roasted cashews. Serve immediately.

© Anja's Food 4 Thought. Recipe from