Name: Sweet Potato with Toasted Coconut
Cook time: 10 minutes
Total time: 30 minutes
Yield: Makes 6 servings (as part of a large meal)
Ingredients: 3 medium sweet potatoes (1 3/4 pound total), peeled and cut into 1-inch pieces (about 5 cups); 2 cups water, divided; 1/4 teaspoon ground turmeric; 1/8 teaspoon cayenne pepper; Salt; 1/2 cup grated dried unsweetened coconut; 1/2 cup canned kidney beans, rinsed and drained; 1/2 teaspoon minced garlic; 1/2 teaspoon ground cumin; 1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact; 2 tablespoons vegetable oil; 1/2 teaspoon brown mustard seeds; 1/8 teaspoon hot red pepper flakes; 10 fresh curry leaves (optional)

Image may contain Cutlery Spoon Plant Food Produce Vegetable and Seasoning

Sweet Potato with Toasted CoconutJohn Kernick

Erisheris are thick curries traditionally made with yams or pumpkin, toasted coconut, and whole kidney beans. They are hearty and earthy, with a tropical twist of coconut and curry leaves. My variation, made with sweet potatoes, crosses over beautifully to a fall or winter menu; I've even served it for Thanksgiving. This recipe is part of our menu for Sadhya, a South Indian feast.

Cooks' Notes:

•Indian ingredients can be mail-ordered from Kalustyans.com.
•Chile can be removed during cooking when erisheri is spicy enough for your taste.
•Erisheri, without spiced oil, can be made 1 day ahead and chilled. Reheat before proceeding with recipe.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.