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)
- 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.
- Add the onion and the aubergine and cook until the onion is translucent.
- Sieve (or sprinkle) the chickpea flour over the vegetables
and add approximately half of the water. Mix well and cook for 2-3 minutes.
- 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.
- Add almonds, coconut, pepper and coriander, stir through then remove from the heat.
- Garnish with almonds, red pepper and coriander.
Serve & Store