Earlier this month we were camping on our land in Underwood Washington, which is just across the Columbia River from Hood River Oregon. A neighbor with a prolific garden gifted us radishes with vibrant and healthy leaves intact. I couldn’t just throw them away. So, we cooked up a pot of Red Lentil and Sweet Potato Curry with Radish Greens. I love how the greens complement the curry’s orange color.
Today garlic scapes and summer savory from our CSA go in the pot, adding more green color and new flavor dimensions. Serve with plain yogurt and your favorite chutney, over steamed rice. The original recipe comes from Fresh Food Fast by Peter Berley.
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- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 10 garlic scapes, trimmed and cut in 1/2-inch pieces
- 1 medium sweet potato, peeled and cut into 1 inch chunks
- (1 inch) piece fresh ginger, peeled and chopped
- 2 garlic cloves, chopped
- 1 tbsp curry powder
- 1 bay leaf
- 3 tablespoons summer savory leaves
- 3 1/2 cups hot water
- 1 ½ cups red lentils
- 1 bunch radish leaves
- 1 teaspoon sea salt
- Cayenne pepper
- Heat the oil in a large saucepan over high flame. Add the onion and garlic scapes. Cook and stir until the onion softens, about 5 minutes. Add the sweet potato, ginger, garlic, curry powder, bay leaf and summer savory; cook and stir another few minutes. Pour in the hot water and the lentils. Reduce the heat to medium-low, cover and simmer until the lentils break down and the sweet potatoes are tender, 20 minutes or so. While the potatoes and lentils are cooking, wash the radish leaves and trim away the stems, then chop coarsely. Remove the bay leaf. Add the radish leaves about 5 minutes before serving. Season with salt and a pinch of cayenne pepper.