Spiced Sweet Potatoes with Cashews and Cilantro

In the Indian kitchen, sabzi are cooked vegetable dishes typically flavored with aromatics such as onion, ginger and garlic as well as fragrant spices. For our take on sweet potato sabzi, we first toast nuts, spices, seeds and aromatics then set the mix aside for tossing with chunks of sweet potatoes after they’ve been pressure-cooked. The result is a delicious contrast of sweet, savory and spicy flavors, as well as creamy and crunchy textures. If you’re a fan of chili heat, leave the seeds in the jalapeño that’s finely chopped. Serve this vibrant dish as a side to grilled or roasted chicken, lamb or pork, or offer it as a vegetarian main with basmati rice or warmed naan. And if you like, offer plain yogurt on the side—it’s a cooling contrast to the warm spices and also adds creamy richness.