Sabzi is Farsi for "greens" and universally refers to any warm vegetable dish.
makes 4 cups
ingredients
1 cup raw cashews
1 large fennel bulb, plus 1/2 cup fennel fronds, divided
1/3 cup virgin coconut oil, melted
1 tablespoon whole black mustard seeds
6 scallions, thinly sliced
2 medium sweet potatoes or garnet yams, unpeeled, cut into 3/4-inch pieces
1 medium head of cauliflower, cut into 1 1/2-inch florets
1 to 2 serranos, minced
1 teaspoon ground turmeric
2 tablespoons water
1 teaspoon garam masala
1/2 cup cilantro leaves with tender stems, finely chopped, divided
instructions
Preheat oven to 350°F. Toast cashews on a rimmed baking sheet, tossing once, until golden brown and fragrant, 7 to10 minutes; let cool and coarsely chop.
Meanwhile, finely chop fennel bulb and thinly slice stalks.
Heat oil in a large pot and pop mustard seeds. Add fennel bulb and stalks, scallions, and sweet potatoes and cook, stirring occasionally, until fennel begins to soften, 3 to 4 minutes.
Add cauliflower, serrano, and turmeric; toss to coat. Reduce heat to medium, add water, and cook, covered, until cauliflower is just tender, 6 to 8 minutes.
Uncover and stir in garam masala, 1/2 cup cashews, 1/4 cup cilantro, and 1/4 cup fennel fronds; cook until fragrant, about 2 minutes.
Top with remaining 1/2 cup cashews, 1/4 cup cilantro, and 1/4 cup fennel fronds.
notes & variations
Substitute almonds for cashews.
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