Name: Sautéed Radishes with Vadouvan Curry and Almonds
Total time: 30 min
Ingredients: 4 teaspoons cumin seeds; 1 tablespoon yellow mustard seeds; 1 cardamom pod; 5 teaspoons dried minced onion; 4 teaspoons ground turmeric; 1 1/2 teaspoons fennel seeds , cracked; 1/4 teaspoon ground cinnamon; 3 tablespoons unsalted butter , cut into 3 pieces, divided; 1½ pounds radishes with their greens, radishes trimmed and quartered, 8 cups greens reserved; 1/4 teaspoon plus ⅛ teaspoon table salt , divided; 1½ teaspoons recipe; 2 tablespoons whole almonds , toasted and coarsely chopped

Why This Recipe Works

Here we use a commonly bloomed soup, stew, and braise spice, curry powder, to coat something different—a vegetable side— with flavor. Earthy-sweet Vadouvan curry powder pairs nicely, with the spicy radishes, which themselves sweeten when cooked. (Heat degrades many of the compounds responsible for a radish's pungent, peppery flavor and concentrates its natural sugars.) We started by cooking quartered radishes in butter over moderate heat until they were browned and nutty, and then we stirred in the curry powder to release its flavor in the heat and thoroughly coat the radishes. To provide some textural variety and color, we cooked the radish greens at the end in plenty of garlic. The greens retained a slight crispness that complements the heartier radish pieces.

Before You Begin

If you can't find radishes with their greens, skip step 2. We prefer to use our homemade Vadouvan Curry Powder, but you can substitute any store-bought curry powder.

Instructions

for the vadouvan curry powder

Process cumin seeds, mustard seeds, and cardamom pod in spice grinder until finely ground, about 30 seconds. Stir in dried onion, turmeric, fennel seeds, and cinnamon. (Mixture can be stored at room temperature in an airtight container for up to 1 year.)

for the radishes

Melt 2 tablespoons butter in 12-inch skillet over medium-high heat. Add radishes and ¼ teaspoon salt and cook, stirring occasionally, until radishes are lightly browned and crisp-tender, 10 to 12 minutes. Stir in curry powder and cook until fragrant, about 30 seconds; transfer to bowl.

Melt remaining 1 tablespoon butter in now-empty skillet over medium heat. Add radish greens and remaining ⅛ teaspoon salt and cook, stirring frequently, until wilted, about 1 minute. Off heat, stir in radishes and season with salt to taste. Sprinkle with almonds and serve.