For years, I have been making and dazzling friends and family with my Delicious Curried Potatoes. Now that I am trying to reduce the amount of carbs I feed myself and my loved ones, I feared I would have to reserve this dish for special occasions or “cheat nights.”
However, during a highly productive brain-storming session with a hunky cooking partner, I was delighted to discover that radishes could fill the potato void BEAUTIFULLY! I’d never given radishes much consideration in the past, but I’m now becoming a BIG BIG fan!
flavorful alternative to potatoes!
1 large onion, diced (white, yellow or red all work here)
3 cloves garlic, minced
4 cups radishes, quartered
1 Tbs cumin powder
½ Tbs curry powder
½ Tbs turmeric powder
1/2 – 1 tsp sea salt
3 Tbs olive oil
Ingredients for Recommended Dip:
1 cup sour cream or yogurt
1 Tbs dry dill
Heat oil on medium heat in a large skillet.
Add onions and garlic, sautéing until softened (about 2-3 minutes).
Add cumin, curry, turmeric and salt, and stir to coat, continuing to sauté until quite fragrant (approximately 5 minutes).
Add radishes to the skillet and stir to coat. Cover for 5-10 minutes, until radishes are slightly soft, then remove the lid and allow the radishes to sear briefly. Remove from heat and serve immediately, or transfer to the refrigerator or freezer to stop cooking process and enjoy later.
Nutritional Estimates for 3 Tbs Dill Dip
Nutritional Estimates for 3/4 cup Curried Radishes