Created by breezermom on April 10, 2016
Step 1: Place spelt and 1 tsp kosher salt in a medium pot. Add water to cover by 1 1/2 inch. Bring to a boil; reduce heat to medium-low and simmer, uncovered, until the spelt is tender and the water is mostly absorbed about 1 hour (or 12-15 minutes if using semi-pearled farro). Drain; place in a large bowl.
Step 2: Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until the spices are fragrant and the mustard seeds begin to pop, 2-3 minutes.
Step 3: Stir in carrots and season with salt and pepper. Cook, stirring often until carrots are crisp-tender, 5-6 minutes.
Step 4: Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and lemon. Remove the pan from heat and stir until the onion is wilted, 1-2 minutes. Add the vegetable mixture to the bowl with the spelt. Season to taste with salt and pepper. Let cool. (May make up to this point a day ahead). Cover and chill.
Step 5: Add chicken (if using), arugula, 2 cups cilantro, and olive oil to the spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.