Indian Style Radish – Coconut Stew

Simple and quick radish stew with toasted coconut & Indian spices.

Radishes are often served as a side dish. But why not make ‘em the star of the show? They’re healthy, tasty and just look at them blushing beauties!?

This easy weeknight stew uses the radishes in a creative and delicious way.

Start by prepping the radishes. Trim the tops and tails and wash them well. You know why, they’re a root vegetable, grown in the ground. We love the radishes, not the sand.

Toss the radishes with oil and roast in the oven. This makes ‘em lose their sharp and peppery taste while keeping their vibrant colour.

Now it’s time to add some magic. The roasted radishes are tossed in a spiced gravy with toasted coconut and lots of fresh ginger.

And now it’s time to personalize your stew. Add more or less water depending on how sauc-y you like your stew. I like mine a bit thinner, so I can dip my bread into the gravy. Or add cooked chickpeas to turn this into a more substantial meal.

That’s how easy yummy food can be. The end.

Simple and tasty!

Like this? Try these recipes too!

Tandoori – Chickpea Burgers with Minty Yogurt, Mango Chutney & Spiced Coconut Crunch

Chickpea Omelettes with Roasted Radishes & Garden Peas + Whipped Feta Dip

Black Lentil – Beet Curry

Indian Kidney Beans & Radishes

Tandoori Masala

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Indian Style Radish – Coconut Stew

vegan, gluten free, soy free, nut free



2 bunches radishes, smaller ones halved/larger ones quartered (Trim the heads and tails!)

Oil for frying

½ tsp black mustard seeds

2 tsp fresh ginger, micro planed

1 clove garlic, micro planed

1 tsp coriander powder

½ tsp cumin powder

½ tsp chilli powder (or to taste)

¼ tsp turmeric

¼ tsp garam masala

2 tomatoes, chopped (remove the seeds if desired)

½ cup desiccated coconut, toasted

½ – ⅔ cup water (depending on the desired saucy-ness)

Salt, to taste



Preheat the oven to 180° Celsius. Toss the radishes with a little oil and place on a baking tray. Roast for 20 minutes. Meanwhile prep the stew.

Heat some oil in a pot over medium heat. Add the black mustard seeds and cook until they start to pop.

Add the ginger, garlic and spices, and sauté for another minute.

Add the diced tomatoes and cook until the tomatoes are saucy (about ten minutes), adding a few tbsp of water if needed. Mash up any larger pieces of tomato (using a potato masher).

Add the toasted coconut and water. Bring to a boil, reduce the heat. Cover loosely with a lid and simmer on low for 20 minutes.

Add the roasted  radishes and cook for 10 more minutes. Season to taste with salt.

Garnish with cilantro. Serve with cooked rice or naan bread. Enjoy!



Add 2 cups cooked chickpeas to turn this into a more substantial meal.

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