Curry Radish Tops

A photo of radish tops, cooked with grape heirloom tomatoes, garlic, chili pepper, turmeric, and curry on a plate


  • 1 tablespoon of ghee
  • 1 large bunch of radish tops
  • 10 grape tomatoes
  • 2 garlic cloves
  • 1 small dried red (hot) chili
  • 1/4 tsp curry powder
  • 1/4 tsp turmeric


NOTE: While at the market, look for the freshest looking bunch of radishes with tops on. Ones that look wilted or brownish will be a no go for this recipe. They don’t have to be perfect, just fresh and green. A nice bunch will be about 4 (loose) cups worth and will cook down to be about 1 cup.

I cook this is in a wok to avoid splattering, but you can use a large frying pan as well.

Cut the tops off the radishes and set those aside for something else (like salads, taco toppings, etc.). Remove the stems and wash the leaves. Shake water off leaves and set aside. Peel the garlic and chop that up. Cut the grape tomatoes in half.

Get your pan and set it on low-medium heat. Add ghee. Give it a minute or two to heat up, then add the garlic. Be careful with the heat leave as you don’t want to burn the garlic. Cook that for a few minutes then crush up the small, dried chili pepper (NOTE: I’d crush it with a knife or something … if you do use your fingers, be sure to throughly wash your hands afterwards as you don’t want hot pepper fingers). The ghee, garlic and chili pepper will start to get really aromatic. This is when I add the grape tomatoes and stir them around for a minute or two. Next, add in the radish tops and stir those around. Next, sprinkle in the curry and turmeric powers. I usually turn the heat down a bit at this stage. Stir everything again so it’s well coated. Here is where I usually put a lid on the whole thing for a couple minutes to help the radish tops steam. If you don’t have a lid, just stir while the radish tops are cooking. It should only take a few minutes until your mixture looks like the picture above.

Servings: 1-2

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