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Recipe of the Week: Fragrant Daikon Curry with Lentils & Coconut Rice (V)

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Daikon (or ‘mooli’) is a crunchy vegetable closely related to radishes. It has a peppery, punchy flavour similar to watercress. The name ‘daikon’ is Japanese and literally means ‘large root’. Carrots, lentils and baby leaf spinach mean that this curry is brimming with goodness and delicious contrasting textures. It’s served with sticky coconut rice to add a touch of well-deserved decadence. 

  • Kcal/fat/prot: 629 / 26g / 19g (/pers) 
  • Origin: India 
  • Prep time: 45 min 

Ingredients for 2 (for 4): 

  • 300g (600g) Daikon
  • 155g (310g) Basmati rice
  • 200ml (400ml) Coconut milk
  • 100g (200g) Red lentils
  • 100g (200g) Carrot
  • 1 (2) Red chilli
  • 1 (2) Vegetable stock cube
  • 1 tsp (2 tsp) Curry powder
  • 15g (30g) Fresh ginger
  • 100g (200g) Baby leaf spinach
  • 1 tsp (2 tsp) Cumin seeds 

You need: Salt, Pepper, Vegetable oil 


  1. Rinse the lentils. Peel the ginger, remove the stem(s) and seeds from the chilli(es) and chop both finely. Peel the carrots and cut into thin slices (approx. 1/2cm). Peel the daikon and cut into cubes (approx. 1cm)
  2. Add the coconut milk (it’s ok if the solids and water are separated), 200ml (400ml) water, the rice and a pinch of salt (optional) to a pot with a lid on a high heat and bring to a boil. Once boiling, reduce the heat and simmer gently with the lid on for 15-20 min or until all the water is absorbed. Check occasionally to prevent over-cooking and once done set aside until you are ready to serve
  3. Meanwhile, add 1-2 tbsp of vegetable oil to a pan on a high heat. Once the oil is hot, add the ginger, chilli and cumin seeds (careful, adjust the amount of chilli to your preferred hotness). Cook for 1 min, stirring constantly
  4. Boil a kettle (used in step 5). Add the carrot and daikon to the pan and cook for 2 min
  5. Add enough boiling water to the pan to just cover the vegetables, reduce the heat and simmer for 5 min. Crumble the stock cube(s) over the pan and stir to dissolve. Add the lentils and simmer for 5 min, stirring regularly
  6. Add the curry powder to the pan and stir through. Check that the daikon and lentils are tender and if not add a bit more water and cook for a little longer
  7. Add the spinach, stir through and cook for 1 min or until wilted. Season to your taste with salt and pepper
  8. Add 1-2 tbsp of water if the curry is too dry. Serve with the coconut rice