Autumn Stew

1-1½ pounds sweet

potato

1 bunch fresh fenugreek 3-4 tablespoons

coconut oil ½ teaspoon turmeric 1 teaspoon black pepper 1 teaspoon toasted

ground cumin 1½ teaspoons salt 1 teaspoon coriander

seeds, cracked 8-10 green cardamom

pods, cracked

½ cup crushed canned

tomatoes

1 teaspoon chili powder,

optional

Juice from one lime Instructions: Wash and scrub the sweet potato and, without peeling it, cut it into 1½-inch chunks. Trim the bottom3-4 inches of the fenugreek bunch, remove the thicker part of the stems and finely chop the leaves — it should amount to roughly 1½-2 cups loosely packed.

In a large stockpot, heat the coconut oil and add the sweet potato chunks.

Cook on high heat for 3-4 minutes, stirring frequently so they brown a little.

Turn the heat to medium and add the turmeric, black pepper, cumin and salt.

Stir and continue frying the potatoes for another minute.

Next crush the coriander seeds and cardamom pods slightly and add to the stew. Fry for another minute then add 4 cups of water.

Bring the mixture to a boil, lower the heat, cover the stockpot and cook for 5-7minutes until the potatoes are tender. The sweet potatoes will naturally thicken the stew.

Add the crushed tomatoes (and chili powder if using) and continue cooking. The coconut oil will rise to the top.

Add the fenugreek leaves and turn the heat off. Squeeze the lime juice and serve.

NOTES & VARIATIONS

• To crack cardamom and coriander seeds, use a mortar and pestle or rolling pin but ever so gently — they should just barely open up.

• Substitute ½ cup crushed dried fenugreek leaves for one bunch fresh.

• This stew can be made with carrots, regular potatoes, turnips or parsnips.

• To make a richer version, add ½ cup of coconut milk or heavy cream.

Makes 4-6 servings From chef Anita Jaisinghani