As tasty as this is colorful….a terrific vegetarian stir fry. Any of our Sous Salts would work in this recipe. Our Sweet & Savory has turmeric in it so if you use that one no need to add the additional spice.
1 cup raw cashews
1 large fennel bulb, plus ½ cup fennel fronds, divided
⅓ 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 ¾-inch pieces
1 medium head of cauliflower, cut into 1½-inch florets
2 green chiles (such as serrano or jalapeño), finely chopped
1 teaspoon ground turmeric
1 teaspoon garam masala
½ cup cilantro leaves with tender stems, coarsely chopped, divided
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.
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.
Divide fennel mixture among bowls. Top with remaining ½ cup cashews, ¼ cup cilantro, and ¼ cup fennel fronds.