Radish Greens and Lentil Curry

My neighbor was giving away vegetables from his garden - bok choy, turnip greens, and radishes. I couldn’t bear the thought of discarding all the luscious greens attached to the radishes so to Google I went to find some recipes. Debating between a radish green soup and lentil curry, I went with the curry. The original recipe calls for green chiles and diced tomatoes, which I didn’t have so I substituted tomato paste and it was still delicious. I didn’t have some of the spices that the original recipe called for so I substituted ground spice instead. If you cook the lentils before, this takes 10 minutes to cook. Serve it with garlic naan or roti.

Ingredients

• 2 cups chopped radish leaves

• 1/2 cup cooked lentils

• 2 small onion, diced

• 4 cloves garlic

• 1 tbsp ghee

• 1 tsp finely chopped ginger

• 1 Tbsp tomato paste

• 1/2 cup chicken broth

• 1/2 tsp cumin

• 1 tsp curry powder

• Salt to taste

Instructions

1. Cook the lentils. Bring 1 cup lentils and 2 cups water to a boil then reduce and simmer for 20 minutes. I did this the day before to save time.

2. Wash the radish leaves thoroughly. Then finely chop the washed leaves and set aside.

3. Heat ghee over pan on medium heat then when hot add garlic and saute for 1 minute until fragrant. Add onions and saute for about 5-7 minutes. Add curry and cumin and stir for 1 minute.

4. When soft, add the ginger and tomato paste and saute for 1 minute then stir.

5. Add the chopped radish leaves and salt. Saute for 1 minute then add chicken broth.

6. Cover with a lid and cook on medium low flame for 2 minutes.

7. Add lentils.

8. Let it cook on a medium low flame for 4-5 minute or until the gravy reaches desired consistency. Remove from heat.