Mooli Korma

Mooli Korma

Last week I posted a recipe for moola bhaji as I discovered that you could actually cook that long white radish! I have since been experimenting and this is a delicious recipe… not something I would think of eating (or cooking) if I’d been offered a ‘radish curry’ 😛 🙂 but seriously this is SO yummy! We’re still waiting for the weather to warm up ‘consistently’ here in the UK so this is a great dish for the winter we still appear to be in! It’s not a heavy dish and no doubt doesn’t follow any of the rules for a ‘korma’ but the food you see here in the photos! That is a tasty creamy mild korma! 🙂 Oh, and of course it is DEGF too! Dairy. Egg. Gluten. Free.


  • Coconut oil
  • 1 mooli (long white radish) sliced
  • 1/4 teaspoon salt (I use Pink Himalayan)
  • 1/4 teaspoon black pepper (I use freshly ground)
  • 1/4 teaspoon paprika
  • 1/2 teaspoon tandoori spice
  • 1 medium onion halved then sliced
  • 1/2 an aubergine, skin removed and chopped
  • 2 heaped dessertspoons of sieved chickpea (gram/chana/besan) flour
  • 200ml water
  • 200ml unsweetened carton coconut milk
  • 1 dessert spoon flaked almonds (plus optional extra to garnish)
  • 1 teaspoon desiccated coconut
  • 1/4 red pepper thinly sliced (plus optional extra for garnish)
  • 2 tablespoons fresh coriander chopped (plus optional extra for garnish)


  1. Melt the oil in a large pan and add the mooli.

    Cook until starting to brown then add the salt, pepper, paprika and tandoori spice.

  2. Add the onion and the aubergine and cook until the onion is translucent.
  3. Sieve (or sprinkle) the chickpea flour over the vegetables

    and add approximately half of the water. Mix well and cook for 2-3 minutes.

  4. Add half of the milk, mix well, cook for 1-2 minutes, add the rest of the water, mix, cook for 2-3 minutes, then add the rest of the milk. Mix well then simmer for 5-10 minutes.
  5. Add almonds, coconut, pepper and coriander, stir through then remove from the heat.
  6. Garnish with almonds, red pepper and coriander.
  7. Enjoy!

Serve & Store

  • Serve with your favourite grain such as brown rice, quinoa, millet, teff
  • Use as part of an Indian meal, maybe also cooking lentil pakoras or a quick biryani
  • Eat with some quick and easy flatbread
  • Add to a plate of mixed salads

6 thoughts on “Mooli Korma

  1. This looks absolutely mouth watering tasty. I love radish and it would be something I would eat and cook so watch this space, I may just get round to making it

    Liked by 1 person

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