This would make an excellent and filling vegetarian main course (add a dollop of yogurt and some cooked rice, if you like). It would also be great alongside pan-roasted pork chops, hanger steak, or a firm-fleshed fish such as cod. If you're spice-averse, just leave the chiles out!
Recipe information
Yield
4 servings
Ingredients
1
1
⅓
1
6
2
1
2
1
1
½
Preparation
Step 1
Preheat oven to 350°. Toast cashews on a rimmed baking sheet, tossing once, until golden brown and fragrant, 7–10 minutes; let cool and coarsely chop.
Step 2
Meanwhile, finely chop fennel bulb and thinly slice stalks. Heat oil in a large pot over medium-high. Add mustard seeds and cook until seeds begin to pop, about 1 minute. 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 3 Tbsp. 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.
Step 3
Divide fennel mixture among bowls. Top with remaining ½ cup cashews, ¼ cup cilantro, and ¼ cup fennel fronds.
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Reviews (14)
Back to TopI made this pretty much as described - I did make a yogurt with fresh lime juice as suggested, which was a great idea, and per other's suggestions, decreased the oil and the cashews a bit. LOVED it. I will definitely make again.
Becky
Portland, OR
5/5/2024
I absolutely love this recipe. It has the perfect balance of taste and texture. I follow the recipe exactly, it doesn’t seem as if the potatoes will cook on time but everything works perfectly. I’ve made for friends and family, everyone loves it.
Julia Hoffman
North Barrington , ill
7/18/2022
This recipe is delicious if you get the cut size of your veggies right (thank you prior cooks!) These *minor* adjustments made this a dish I’ll definitely make again. Dice the potatoes (1/3-1/2”), break the cauliflower into smaller pieces, add the scallion (reserve a bit for garnish) with the cauliflower, salt the damn thing! doubled the garam and the total herbs bc that’s my preference and finished it with a bit of yogurt, squeeze of lime and a warm pita. YUM!
PawelyD
Chicago
4/24/2022
Hmmmmm hells to the yea yea
Jane Doe
Boston, MA
6/15/2021
I went into this skeptical as hell, both because I am bad at cooking but also because I was quite sure sweet potato wouldn't cook that fast. I read some disproportionately passionate comments about the size of the cauliflower florets so I made them a little smaller. I could only find yella mustard seed, but the hoot in the spice aisle was INSISTENT I wouldn't be able to tell (also disproportionately passionate). I love this. It made like, a lasagna sized amount of food and I'll be thrilled to eat it all week. It was super easy. I will say that if you're skeptical about whether your pot is big enough, it probably isn't - Mine BARELY made the cut size-wise. Maybe halve the recipe if you're sweating it.
Anonymous
Richmond, VA
2/13/2021
Agree with the other comment about cooking times. I’ve never met a 1 1/2 inch cauliflower floret that cooks fully after 6 minutes of medium heat... Flavors were interesting and it was worth trying but some changes would improve it for sure.
Anonymous
11/12/2020
This was a stunner! One of those things I really didn't know what it was going to taste like until it was done. Make sure and chop the sweet potato kinda small so it cooks - this was killer. I skipped adding the 3tbs water because I wanted the veggies to brown more - which I liked. We has some leftover veggie sausage we threw in as well and it went great with the flavors. Served with some store bought frozen paratha - SOOOO good.
kmarxmarx
chicago, il
8/31/2020