Tuesday, June 29, 2010

Radish (Daikon) Leaves, Cauliflower and Tomato Curry

What does radish (Daikon) leaves taste like?


Radish, of course. You must be laughing. That is a no-brainer.

BUT...I did not know that till I tasted them in my dish. I used to discard those leaves or even dumber - tried choosing those radish without leaves. What a fool, I am.


I only discovered recently that these leaves packed power! Leaves: Vitamin A is 3x more than Green Vegetables? Vitamin C is 10x more than lemon? Also, the leaves are high in Calcium, Iron, Beta-carotene and Vitamin B. Leave it to the experts to verify this. But all in all, radish (daikon) seems such a nutritious vegetable/plant.


Cauliflower, Radish Leaves and Tomato Spiced Curry
Ingredients: 1 medium-size head cauliflower, separate into florets (Note: Prepare/cut the florets in similar size of chopped tomatoes); 1 bunch of radish(daikon) leaves, roughly chopped, separate the leaves and the stems; 2 medium-size tomatoes, chopped into bite-size; 2 cloves garlic, finely minced; 1 small onion, thinly sliced; 1/2 tsp minced ginger; 1tbsp curry powder; pinch of cumin, fennel and turmeric; salt and pepper to taste

Directions: In a lightly oiled pan, fry the spices (cumin, fennel, curry power, turmeric) to exude the aroma. Add in onions, and ginger, then garlic and fry briskly for about 2-3 mins till the mixture is fragrant. Add in tomatoes, mix well, and allow the tomato mixture to simmer with the spices for about 3-5 minutes till slightly softened and a sauce-mixture appears. Add in cauliflower, mix well with tomatoes, cover the pan and simmer for about 5 -8 minutes at low heat till cauliflower florets softened and turn tender(Note1: If you had not cut the florest the right size in the beginning, you can roughly "chop" them in the pan by using the frying ladle. When the cauliflowers are cooked, it is easy to "chop" them in the pan) . Then add in radish stems to fry with the mixture and add the radish leaves last since the leaves only take a while to cook. Pinch of salt and pepper to taste as the finishing touch.



I don't think vegetables are at all boring to variate in daily cooking.



This recipe of Radish (Daikon) leaves goes to Anh's Food Blog A Food Lover's Journey and she is the host for Weekend Herb Blogging - WHB this week (28th June to 4th July).

What do you think?  Do you think vegetarian food is boring?

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