Thrilled to kick off our introduction to Khaana Collective* contributors with Hetty McKinnon.
Hetty made a name for herself by delivering delicious salads on her bike to her Sydney community, leading her to write the best-selling cookbook Community: Salad Recipes from Arthur Street Kitchen (2014). She now lives in Brooklyn where she wrote two more spectacular cookbooks and founded multicultural magazine Peddler Journal. She's also a mother to 3 children. To say I am in awe of Hetty is an understatement.
The first time we hung out, I didn't want to say goodbye because I felt like I was catching up with an old friend. Hetty has an ease about her that instantly makes you feel welcome. I can't wait to share more of her story with you.
Without further ado, here is Hetty's recipe:
A simple vegetable main dish 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.
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 (Available on Amazon & Whole Foods)
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 (Available on Amazon & Whole Foods)
Brooklyn Delhi Sweet Mango Chutney (Available on Amazon & Whole Foods)
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.
photo by Hetty McKinnon