Ever heard of radish and broccoli masala? Well, you have now! It might sound a little unusual, but trust us when we say it’s amazing!
A creative recipe from The Sensitive Foodie Kitchen, you can put your own twist on it too, by adding any leftover veg you have at home.
Serve it with rice and naan to enjoy a hearty vegan meal that even meat-eaters will love.
Overview:
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4 people
Ingredients:
1 tsp cumin seeds
1 tsp black mustard seeds
1 red or white onion, roughly chopped
3cm piece of ginger, peeled & chopped
3 cloves of garlic, peeled & chopped
1 tsp chilli powder
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
400g tin of chopped tomatoes
2 potatoes, washed & diced
150g radishes, trimmed
1 head of broccoli, stem, leaves and florets chopped
150g courgette, chopped
Salt & pepper, to taste
Instructions:
Heat a non-stick pan over a medium heat.
Add the cumin and mustard seeds and toast for a couple of minutes until they start to pop. Turn off the heat.
Put the onion, ginger and garlic in a blender with 50ml of water. Blend into a paste.
Heat 2 tablespoons of water in a large pan over a medium heat.
Add your paste, stir well and simmer for 5 minutes until it thickens.
Add the spices, toasted seeds and chopped tomatoes. Stir, then simmer with a lid on for 5 minutes.
Add the radishes and broccoli stem, mix, and add enough water to just cover the veg.
Put the lid on and simmer on a low heat for 15 minutes.
Add the courgette and the rest of the broccoli to the pan. Cook for another 5 minutes until they begin to soften.
Once the veg is cooked, season with salt and pepper, mix well, and serve.
Storage tips
Once cool, put this curry in an airtight container and keep it in the fridge for up to 3 days.
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