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 Indian Style Radish – Coconut Stew uses the radishes in a creative and delicious way.

Indian Style Radish – Coconut Stew [Vegan, Gluten-Free]



  • 2 bunches radishes, smaller ones halved/larger ones quartered (Trim the heads and tails!)
  • Oil for frying
  • 1/2 teaspoon black mustard seeds
  • 2 teaspoons fresh ginger, micro planed
  • 1 clove garlic, micro planed
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon chilli powder (or to taste)
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garam masala
  • 2 tomatoes, chopped (remove the seeds if desired)
  • 1/2 cup desiccated coconut, toasted
  • 1/2 – 2/3 cup water (depending on the desired saucy-ness)
  • Salt, to taste


  1. Preheat the oven to 350°F. Toss the radishes with a little oil and place on a baking tray. Roast for 20 minutes. Meanwhile prep the stew
  2. Heat some oil in a pot over medium heat. Add the black mustard seeds and cook until they start to pop.
  3. Add the ginger, garlic, and spices, and sauté for another minute.
  4. Add the diced tomatoes and cook until the tomatoes are saucy (about ten minutes), adding a few tablespoons of water if needed. Mashup any larger pieces of tomato (using a potato masher).
  5. 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.
  6. Garnish with cilantro. Serve with cooked rice or naan bread. Enjoy!