Green Radish Leaf Curry Recipe


Recently on Instagram, I asked for inspiration on what to make with my recent CSA delivery. The CSA contained an abundance of radishes, which didn’t seem too daunting… except with the radishes came the abundance of radish greens.

I didn’t want these greens to go to waste, considering they are rich in vitamin C, B6, iron, calcium, and a host of other vitamins & minerals. So after seeking advice via social media, one of my followers suggested I make a green curry & here we are!

For the spice mix (garam masala) I made my own, but you can buy it premade & that will do just fine. Once the garam masala was made I cooked down the veggies that would be blended to make the green curry sauce. I then added the sauce to fried tofu, sautéed dino kale & sweet potato & served with basmati rice. Scroll down to the bottom for some tips & tricks I learned while testing this recipe out.

Servings: 2

Time: 40-45 minutes

Curry Ingredients:

  • 1/2 medium yellow onion, peeled & diced
  • 1 Tablespoon ginger, peeled & minced
  • 2-3 cloves garlic, peeled & minced
  • 1 roma tomato, diced
  • 1 green chili, diced with seeds removed, I used a jalapeño
  • 1/4 cup oil, I chose safflower
  • 1 1/2 teaspoon garam masala (recipe below)
  • 1 Tablespoon sugar, I used coconut palm sugar but white cane or beet sugar will work just as well
  • 1 1/2 cups coconut milk, I prefer the type that comes in a can or box from Thailand, which I find at my local Asian market
  • 2 cups chopped radish greens, tops of roughly 2-3 radishes
  • 8 ounces extra firm tofu, about 1/2 of a standard package, cubed
  • 1/4 cup cornstarch
  • 2 cups dino kale, roughly 1 bunch, destemmed & chopped
  • 1 large or 2 small sweet potato, peeled, cubed & roasted
  • 1 cup dry basmati rice, which equals to about 3 cups cooked
  • 3 Tablespoons pumpkin seeds (optional, to add to the rice for texture)
  • cilantro, to garnish
  • salt, to taste, I prefer kosher & used roughly 1 1/2 Tablespoon for all my needs

Directions:

Preheat oven to 400 degrees. Season sweet potatoes with a heavy pinch of salt and pepper, 1/2 the oil & toss in small bowl. Place seasoned sweet potatoes on baking sheet and roast for 35-40 minutes or golden brown on all sides.

For the curry sauce, oil your pan & put it on medium-low heat. Cook the onions until almost translucent then add garlic & ginger.

Cook until fragrant & add tomato, chili pepper & seasoning. Let cook for 2-3 minutes, then toss in the radish greens until they take on a vibrant green hue (about 2-3 minutes).

Put the mix in your blender & add the coconut milk & sugar. Blend until smooth, taste test & add salt if needed. Set aside.

To fry your tofu, put a pan on medium heat & add enough oil to cover 1/4 inch of the pan. Toss the tofu in the cornstarch until thoroughly coated. Once the oil is hot (you can test this by splashing a couple sprinkles of cornstarch into the pan & looking for the sizzle) place your tofu in the oil.

Let fry on each side for 2-3 minutes or until each side is golden brown. Once the tofu is golden on all sides then remove & put tofu on a plate with paper towels or on a baking rack on top of a baking sheet. Be sure not to crowd your pan, and do it in increments if necessary.

To prepare the rice, be sure to rinse thoroughly to remove excess starch. Then, place in sauce pan with enough salted water to cover 2 inches above the rice (should be roughly 2 1/2 cups). Cook on medium high heat until bubbly, then cover and let simmer on medium low heat for 15 minutes. The rice should fluff up & have no excess moisture when tossed with a fork.

I added the pumpkin seeds once the rice was cooked to add some texture, but this is optional.

To finish your curry, oil your pan & put it on medium heat, sautée your kale until it takes on a vibrant green hue, then add your curry sauce and stir until bubbly. Gently stir in your sweet potato & fried tofu, salt if needed, then serve with basmati rice.

Garam Masala Ingredients:

  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon mace (about 1 mace flower ground)
  • 1/4 teaspoon green cardamom
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon fennel

Directions:

If you’re using whole seeds, grind as necessary in grinder or mortar & pestle. Mix all spices together & store in airtight container. Bonus points if you toast your whole spices on a medium-high skillet until fragrant before grinding them.

I really loved testing this recipe out. For my taste buds, the spiciness was perfect, but for more sensitive pallets I would suggest using a little less chili powder or opt for a less spicy chili, such as an anaheim. You can also up the spiciness by leaving the jalepeño seeds in the dish.

This recipe is gluten free & vegan as is. I’ve also found that substituting white fish such as cod or rockfish tastes great & offers a different flavor profile that my pescetarian-self really likes. To substitute cod for the tofu, sprinkle the fish with salt & pepper and throw it into that same 400 degree oven with the sweet potatoes for 12-15 minutes. The time will vary depending on the thickness of the fillet. Your fish should flake when poked with a fork. You can also use an instant read thermometer, you want 140 degrees.

If you’ve tried this recipe then please tag me on instagram & let me know how it went! I’m new to the world of creating recipes & any feedback is much appreciated.

Cheers,

Olivia


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