INGREDIENTS
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1 cup raw cashews
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1 large fennel bulb, plus 1/2 cup fennel fronds, divided
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1/3 cup virgin coconut oil, melted
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1 tablespoon whole black mustard seeds
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6 scallions, thinly sliced
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2 medium sweet potatoes or garnet yams, unpeeled, cut into 3/4-inch pieces
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1 medium head of cauliflower, cut into 1 1/2-inch florets
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1 teaspoon ground turmeric
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1 teaspoon garam masala
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1/2 cup cilantro leaves with tender stems, coarsely chopped, divided