This curry is like an Indian chili…use almost any bean in this recipe.

As we start to anticipate and invite cooler temperatures, this may be the perfect stew to start off a new season.

Curried beans with meat or chicken makes one of the most satisfying comfort dishes…perfect with rice or good crusty bread and some plain yogurt on the side.

Try this stew using chestnut mushrooms and serve it with warm toasted sourdough bread. If you do not have garam masala — an aromatic finishing spice blend native to Indian cuisine — add a varying combination of ground cinnamon, cardamom, clove and nutmeg or mace.

The fragrant coconut stews of Kerala are especially transporting and legendary — and we can create the same flavors in Houston with seasonal local vegetables.

Dalcha is a north Indian stew with lentils and meats - the variations are endless.

We are heading to the end of okra season here in Houston. Enjoy this stew on its own or with a bowl of steamed rice, tortillas or a roti.

After many attempts, I landed on a seafood stew that had all the elements of a gumbo but used deeply flavorful chickpea flour for the roux instead of white flour. This stew quickly became a family favorite, and it can be enjoyed with rice, bread or even noodles.

This stew can be made with so many different root vegetables like potatoes, turnips, yellow beets and instead of asparagus, use fennel, kale, or spinach.

Here is a simple stew in which the sweetness of the yams balances nicely with the smokiness of coriander seeds and bitter fragrance of fenugreek leaves. It can either be enjoyed with rice or bread or on its own as a soup. Either way, it’s a heartwarming way to welcome autumn.

This stew is a cross between a vindaloo and a xacuti (pronounced “shakuti”), both of which are fiery meat stews traditionally made with pork.