A simple vegetable main dish from cookbook author Hetty McKinnon of cauliflower and potato, with the sweet aniseed freshness of fennel. The coconut cashew korma sauce is mild, so inject a kick with a few healthy splashes of Guntur Sannam Hot Sauce or Mango Chutney. A dollop of yogurt just before serving also goes a long way, adding a tangy liveliness.
Serves 3-4
Ingredients
2-3 tablespoons of ghee or neutral oil
1 tbsp black mustard seeds
1 shallot, finely sliced
2 cloves garlic, finely chopped
1 baby fennel, bulb and stalk sliced and fronds reserved
2 medium potatoes, peeled and cut into small cubes
1 medium cauliflower, cut into florets
1 jar Brooklyn Delhi Coconut Cashew Korma Simmer Sauce
1 cup of vegetable stock, water or coconut milk
sea salt and black pepper
handful cilantro leaves
handful of toasted cashews
A few splashes of Brooklyn Delhi Guntur Sannam Hot Sauce
Method
Heat a large deep skillet until hot. Add the ghee or oil, along with the mustard seeds and cook for 30-60 seconds until they start to pop.
Add shallot, garlic, fennel and cook on medium heat for 3-5 minutes until they have softened.
Add the potato, cauliflower, and simmer sauce, along with 1 cup of stock, water or coconut milk. Cover and cook for 15-20 minutes until potato and cauliflower are tender. Season well with sea salt and black pepper. Add cilantro, cashews, reserved fennel fronds and loosely toss.
Top with a few splashes of hot sauce. Serve with rice or flatbread.
In this recipe
