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

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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