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Curried Radish Recipe with Coconut Milk, Peppers and Shiitakes

Curried Radish Recipe with Coconut Milk, Banana Peppers and Shiitake Mushrooms

In Life:

I’ve been thinking more about planning lately. Like long-term versus short-term planning, mainly. I’ve figured out that I am really good at short-term planning – scheduling, allocating time resources, etc. What I’ve never been really good at is long term planning. I’ve never really had any type of long term vision, especially for my career. It just has never been something I’ve been so sure about that I could sit there and make a five or ten year plan. Now that I’m doing my blog full-time, I can see a future for my career shaping up. I’m not really sure yet what that holds and frankly, I don’t really want to plan it too much anyway at this point.

This morning I was listening to Blogcast FM’s podcast from May 20 where the host Srini interviewed Torre DeRoche, author, adventurer, and all around awesome lady. In the interview they discussed how long term planning can sometimes stifle creativity. The most poignant thing for me was when Torre said that if you plan too much, you’ll never end up anywhere new. That really resonated with me. And rang true to my beliefs. It’s an idea that I’ve quickly embraced and will use to help guide the long-term planning that I do end up doing.

What’s pretty exciting and gives me some hope is that in the past month I’ve finally been able to get into some strategic planning for my blog. It’s a discovery process, and I feel this will be the most useful type of long-term planning for me. It’ll help me set up a loose but focused framework for this blog and any work that I undertake. I feel I’ve been lacking solid ground and direction since I’ve started this blog full time. I’m proud of my work and recipes, but have been missing that something to tie it all together. I’m looking forward to this discovery process where it will lead. It makes me excited, and that’s a good thing!

In Cooking:

So, how does planning (or lack thereof) relate to cooking and this recipe. Well, I’ll tell ya – this recipe is one of life’s little joys. It requires little planning and a quick trip to the grocery store for ingredients (how’s that for a tie-in??). This curried radish recipe is quick and easy to make, and is also pretty healthy overall. Win! I love when that happens. And I do try to make that happen as often as possible in my recipes.

Curried Radish Recipe with Coconut Milk, Banana Peppers and Shiitake Mushrooms

Radishes are an interesting vegetable. They seem to illicit some pretty strong reactions from people, in both positive and negative directions. I, for one, love them. I like them raw in a salad or dipped in dressing as a snack. And I particularly like them cooked. Especially with curry. YUM. The stark flavor of radishes is diminished a bit when cooking so those who don’t like radishes due to their strong flavor may find themselves liking radishes in this dish. If you’ve got an open mind on trying things new ways, I suggest making this recipe.

Fresh red radishes

I’ve got to share a special note about the banana pepper I used in this recipe. It actually came from my own plant! I’m so excited about that. This is the first year we’ve grown peppers, and our banana pepper and jalapeño pepper plants are very prolific. So many tasty peppers. It’s fantastic. I highly recommend growing your own peppers. They do great in containers and require very little maintenance besides watering. PS – big thanks to my friend Christy for giving us the plants!

Home-grown Banana Peppers

Besides the delicious curry flavor in this recipe, the other thing I love is that this recipe is packed with so many delicious vegetables. As I said, I love radishes, and I’ve complimented those with shiitake mushrooms, onions and the banana peppers we already talked about. With another stroke of genius (*pats self on back*), I added coconut milk at the end of this recipe as a after-thought. It truly transformed the dish and made it much more tasty that the original idea I had. So glad I had that can of coconut milk hanging around.

Shiitake Mushrooms, Banana Peppers and Red Radishes

So do yourself a favor and prepare this recipe. Give radishes a chance, and see how tasty they really can be. And the best part is you’ll be sitting down to dinner in about 30 minutes. Pretty awesome for a week night meal. I’d also say pretty necessary! I don’t know how people spend hours cooking on weeknights. My guess is that many don’t. I know I don’t! Which is why I rely on delicious and simple recipes like this one. Enjoy!

Curried Radish Recipe with Coconut Milk, Banana Peppers and Shiitake Mushrooms

Yield: 2 servings

Curried Radish Recipe with Coconut Milk, Banana Peppers and Shiitake Mushrooms

This curried radish recipe includes coconut milk, banana peppers and shiitake mushrooms. Served over rice, this dish is delicious and satisfying.

Ingredients:

  • 2 tablespoons light olive oil
  • 2 tablespoons curry powder
  • 1 yellow onion, thinly sliced
  • 1 teaspoon kosher salt
  • 3 garlic cloves, minced
  • 1 banana pepper, cored, seeded and cut into thin strips
  • 1 cup thinly sliced shiitake mushrooms
  • 1 pound red radishes, peeled and thinly sliced
  • 1 cup coconut milk
  • 2 tablespoons thinly sliced green onion
  • 1-2 cups cooked jasmine rice

Method:

  1. Heat oil and add curry. Stir constantly for about 20 seconds until curry is bloomed and fragrant. Add the onions and salt. Stir well and sauté for about 5 minutes, until onions are wilted.
  2. Add the minced garlic, banana pepper and shiitake mushrooms. Stir well and sauté for about 3 minutes, until mushrooms are softened.
  3. Add the radishes and coconut milk. Stir well, reduce heat to medium low and cover pot. Check back every couple of minutes to make sure sauce doesn't stick.
  4. Serve over cooked rice then garnish with sliced green onions.

Inspired by this recipe.

Prep:20 min

Cook:15 min

Total:35 min

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