Sabzi is Farsi for "greens" and universally refers to any warm vegetable dish.
makes 4 cups
1 cup raw cashews
1 large fennel bulb, plus ½ cup fennel fronds, divided
⅓ cup virgin coconut oil, melted
1 Tbsp whole black mustard seeds
6 scallions, thinly sliced
2 medium sweet potatoes or garnet yams, unpeeled, cut into ¾-inch pieces
1 medium head of cauliflower, cut into 1½-inch florets
2 green chiles (such as serrano or jalapeño), minced
1 tsp ground turmeric
2 Tbsp water
1 tsp garam masala
½ cup cilantro leaves with tender stems, finely chopped, divided
- Preheat oven to 350 F. Toast cashews on a rimmed baking sheet, tossing once, until golden brown and fragrant, 7–10 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, 3–4 minutes.
- Add cauliflower, chiles, and turmeric; toss to coat. Reduce heat to medium, add water, and cook, covered, until cauliflower is just tender, 6–8 minutes.
- Uncover and stir in garam masala, ½ cup cashews, ¼ cup cilantro, and ¼ cup fennel fronds; cook until fragrant, about 2 minutes.
- Top with remaining ½ cup cashews, ¼ cup cilantro, and ¼ cup fennel fronds.
ideas / variations
- Sub almonds for cashews.