Name: Gujarati-Style Stew with Purple Yams
Yield: Serves 6
Ingredients: 1 tomato, about 3 oz/85 g, cored, seeded, and cut into ½-in/12-mm dice; 2 tsp. granulated sugar; ½ cup/35 g firmly packed fresh cilantro leaves and tender stems, plus 1 tbsp. minced leaves for garnish; 1½ tsp. kosher or fine sea salt; ¼ cup/20 g unsweetened medium-shred dried coconut; 1 cup/140 g frozen green peas, partially thawed; 2 to 4 green Thai or serrano chiles, stemmed; 1½ cups/360 ml. cold water; ½ tsp. garlic powder; Juice of 1 small lime; 1 orange-fleshed sweet potato such as Jewel or Garnet, about 8 oz/225 g, peeled and cut into 1-in/2.5-cm chunks; 1 tsp. black or yellow mustard seeds; ¼ cup/60 ml. boiling water; 2 tbsp. canola or other neutral oil; 1 lb/455 g purple-fleshed yams, trimmed, peeled, and cut into 1-in/2.5-cm chunks

Preparation info

Serves
6

Difficulty
Easy

Appears in

Roots

By Diane Morgan

Published 2012

About

Delightfully colorful, with intriguing, exotic flavors—that describes this Indian-inspired stew. It is a mix of purple-fleshed yams, orange-fleshed sweet potatoes, and bits of tomato, all in a thick green pea and coconut purée. I imagined serving this dish with hot Indian breads, but I didn’t have any on hand the day I made it. This recipe is loosely adapted from a root vegetable stew in Raghavan Iyer’s