Spiced Sweet Potatoes With Cashews And Cilantro

Sabzi is an Indian term that is defined simply as a “vegetable dish.”

Sabzi comes from the Persian word sabz, which means green, and is similar to the English expression “greens.”

However, all vegetables can be included in a sabzi, and the preparation can take many forms.

And that is what we have here, a sabzi that is made of sweet potatoes, cashews, cilantro and aromatic spices, like cumin seeds, mustard seeds and including garlic.

In Indian kitchens though, a dish of sabzi is typically cooked with curry spices.

The combination of the aromatic spices used here in this sabzi dish creates a satisfying and comforting dish that’s delicious and flavorful.

The addition of fresh cilantro adds a pop of freshness and brightness to the dish, making it even more delicious.

This dish is incredibly versatile, in that it can be served as a side dish for a main course or as a light and healthy lunch option.

Served as a separate plate, this Indian-Style Chapati Whole Wheat Flatbread would be a great accompaniment.

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With its vibrant colors and bold flavors, Spiced Sweet Potatoes With Cashews And Cilantro is sure to be a hit with everyone at your dinner table.

Spiced Sweet Potatoes With Cashews And Cilantro

2 tablespoons grapeseed or other neutral oil

½ cup unsweetened wide-flake coconut

¼ cup unsalted roasted cashews, chopped

2 tablespoons sesame seeds

1 tablespoon yellow mustard seeds

1 tablespoon cumin seeds

6 medium garlic cloves, 4 finely chopped, 2 smashed and peeled

2 jalapeño chilies, 1 stemmed, seeded and finely chopped, 1 stemmed and quartered lengthwise

2 pounds orange-flesh sweet potatoes, peeled and cut into 1-inch chunks

Kosher salt and ground black pepper

1 cup lightly packed fresh cilantro, chopped

On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering.

Next, add the coconut, cashews and sesame seeds, then cook, stirring often, until light golden brown, about 3 minutes. Add the mustard seeds, cumin seeds, finely chopped garlic and chopped jalapeño. Continue to cook, stirring often, until the nuts and seeds are golden brown and the mixture has a toasty aroma, another 2 to 3 minutes.

Press Cancel to turn off the pot. Using potholders, carefully remove the insert from the housing and pour the mixture into a large bowl; return the insert to the housing.

Add the sweet potatoes, smashed garlic cloves, quartered jalapeño, 2 teaspoons salt and ½ cup water to the pot; stir to combine, then distribute in an even layer.

Lock the lid in place and move the pressure release valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to Low. Set the cooking time for 4 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Using a slotted spoon, transfer the potatoes to the large bowl with the nut-spice mixture, removing and discarding the garlic cloves and jalapeño quarters.

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Gently toss to coat the potatoes, then fold in the cilantro. Taste and season with salt and pepper, if needed.

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Try These Indian Dish Favorites

• Coconut Green Curry with Chicken & Vegetables
• One-Skillet Mango Chicken Thighs with Basil-Coconut Sauce
• Chicken Tikka Masala

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