Indian Spiced Radishes and Pumpkin
Spice up bonfire night with this alternative Indian radish and pumpkin dish.
It is especially good for those with raised cholesterol levels or diabetes as it is low in fat, saturated fat, salt and calories but high on flavour with the sweet taste of the squash contrasting with the peppery bite of the radish. All in all a tasty and warming dish, just perfect for those winter evenings.
Preparation time: 5 minutes
Cooking time: 20 minutes
- 800g pumpkin or squash, cut into small chunks
- 3 tbsp nut oil
- ½ tsp dried chilli flakes
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp mustard seeds
- 2 curry leaves
- 1 garlic clove, minced or finely grated
- 1 onion, finely diced
- 20 radishes, sliced into thick rounds
- 2 tomatoes, chopped
What to do
Boil the pumpkin in water for 8-10 minutes until tender. Drain and set aside.
In a large frying pan heat the oil and add the chilli, turmeric, cumin, mustard seeds and curry leaves and cook for a minute or two until they are fragrant but not burnt. Add the garlic and cook for a further 30 seconds.
Add the onions and sauté for a minute then add the radishes and finally the pumpkin. Season with a good pinch of salt and cook until the vegetables are tender but start to crisp on the outside.
Stir through the chopped tomatoes and serve with chapattis.
Also great served with Dahl
Recipe courtesy of Love Radish
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