In a large pot or Dutch oven, heat the canola oil over medium-high heat. Season the chicken with salt and pepper, and add to the pot. Cook, turning as needed, until browned on all sides, 8 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside.
Add the turmeric and onion to the pot, and cook, stirring often, until softened, 5 to 6 minutes. Add the scallions, parsley and cilantro, and cook until wilted and dark green, 5 minutes. Return the chicken to the pot and add the chicken stock, fenugreek leaves and dried limes.
Bring to a simmer until the chicken is tender and the liquid has reduced, 25 minutes. Halfway through cooking, pierce 3 of the limes with a paring knife.
Add the kidney beans and cook until warmed through, another 5 minutes. Divide the stew between bowls and garnish with more parsley and cilantro. Serve with pita on the side.
Preheat the oven to 400°. Line 2 baking sheets with aluminum foil and set aside.
In a large pot, bring the water and 1 tablespoon of salt to a boil. Add the cauliflower, potatoes, Brussels sprouts and turmeric. Cook until just tender, about 5 minutes, and drain.
Meanwhile, in a large skillet, toast the pine nuts over medium heat, stirring constantly, until light golden brown, 4 to 5 minutes. Transfer to a small bowl and set aside.
Return the skillet to medium-high heat and add the oil. When the oil is hot, add the onion, garlic and ginger. Season with salt. Cook until softened, 5 minutes. Add the tomato, garam masala, cumin, coriander and jalapeño, and cook until fragrant and the tomato begins to break down, 3 to 5 minutes more. Remove from the heat and transfer to a large bowl.
To the onion mixture, add the cooked cauliflower mixture, along with the reserved pine nuts and golden raisins. Toss to mix and season with salt. Divide the mixture evenly between the 2 baking sheets and roast until slightly charred, 15 minutes.
Transfer the roasted vegetables to a large serving platter. Garnish with the cilantro leaves and julienned vegetables. Serve with the yogurt sauce. (recipe link below)
