
What is a mooli radish?
I bought one some time ago and used it grated with a salad. I didn’t think that much of it, so peeled and chopped the remainder and stuck it into the freezer. In my quest to empty things from the freezer that appear to have been there… forever…. today was the turn of the mooli radish to be turned into something that looked rather delicious!
Vegetable Curry with Mooli Radish
Preparation Time: 20 mins
Cooking Time: 1 hr
Serves: 6
Calories per serving: 189.4
Ingredients
Onions – 1 Onion/100g
Carrots – 252g
Curry Paste, Jalfrezi, Patak’s – 100g
Tomatoes, Chopped, in Tomato Juice – 1 Can/400g
Garlic, Raw – 1½ Cloves/4.5g
Olive Oil – 11ml
Mooli Radish – 227g
Parsnip – 70g
Savoy Cabbage – 165g
Celery – 82g
Lentils, Puy, Ready to Eat, Merchant Gourmet – 1 Pack/250g
Preparation: Peel and finely dice the carrot and parsnip. Peel and dice the onion. Peel and finely dice the garlic. Peel the mooli and cut into bite sized chunks.
Method:
Pour the oil into a large lidded pan. Heat over a medium heat. Add the onion and celery and stir for around 6 – 7 minutes. Don’t allow to brown. Add the garlic, diced carrot, parsnip, cabbage, mooli, tinned tomatoes and Jalfrezi paste. Stir until everything is evenly mixed.
Bring to the boil, turn down to a simmer. Cover and cook for an hour, stirring every if minutes until all the vegetables are softened.
Add the puy lentils, stir through and cook for a further 20 minutes until the puy lentils are warmed through.
Nutrition Data Per Serving
Calories (kcal) . 189.4
Sugars (g) 8.2
Fat (g) 7.5
Fibre (g) . 7.0
Fruit & Veg . 3.0
Protein (g) 7.4
Carbohydrate (g) 21.8