Cauliflower sabzi

Cauliflower sabzi

Tags

Vegan
Indian

Cook

Ingredients

  • 1 cup raw cashews
  • 1 large fennel bulb, plus ½ cup fennel fronds
  • ⅓ cup coconut oil, melted
  • 1 tbsp black mustard seeds
  • 6 scallions, thinly sliced
  • 2 medium kumara, diced
  • 1 medium head of cauliflower cut into florets
  • 2 green chillies, finely chopped
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp cumin
  • ½ cup coriander leaves, chopped

Steps

  1. Preheat oven to 180°C.
  2. Toast cashews, tossing once, until golden brown and fragrant, 7–10 minutes; let cool and coarsely chop.
  3. Meanwhile finely chop fennel bulb and thinly slice stalks.
  4. Heat oil in a large pot over medium-high. Add mustard seeds and cook until seeds begin to pop.
  5. Add fennel bulb and stalks, scallions, and sweet potatoes and cook, stirring occasionally, until fennel begins to soften.
  6. Add cauliflower, chillies, cumin and turmeric; toss to coat.
  7. Reduce heat, add 3 Tbsp water and cook, covered, until cauliflower is just tender.
  8. Uncover and stir in garam masala, ½ cup cashews, ¼ cup coriander, and ¼ cup fennel fronds; cook until fragrant.
  9. Top with remaining ½ cup cashews, ¼ cup coriander, and ¼ cup fennel fronds.