radish, spinach and ground beef curry with scallions

Radish, Spinach and Ground Beef Curry with Scallions

Servings: 4-6
Prep Time: 30 minutes


1 tablespoon coconut oil or other cooking oil
1 bunch radishes, greens included
1 medium sized bag spinach (6-8 oz.)
1 bunch scallions, diced
1 tablespoon ginger, minced (optional)
1 13.5 oz. can coconut milk
1 ½ tablespoons curry powder
2 tablespoons tamari or soy sauce
1 pound ground beef (if possible, grass-fed)

1 ½ cups basmati or jasmine rice



Place 1 ½ cups rice in medium-sized pot and prepare for cooking by rinsing the rice to remove excess starch. Do this by adding water to the pot, swirling the rice and dumping out the water. Repeat 3 times. Add 3 cups water and cook over high heat until it reaches a boil. Watch the rice as you prepare the curry. Just as the water starts to boil turn the heat down to low until done.

Slice radishes in half and then thinly slice into half-moon shapes. Heat a wok or large skillet over medium heat and add oil. Add radishes. If using ginger, add. Sauté for 5-10 minutes, stirring occasionally.

Meanwhile, cook ground beef in a medium-sized skillet over medium-low heat. Break beef into small pieces and cook until no longer pink but not well done. Drain any grease.

Add coconut milk, tamari or soy sauce and curry powder and stir. Turn heat to low and allow to simmer until radishes are tender. If radish greens and spinach are dirty, wash and dry. Remove tough stems and roughly chop. Add cooked ground beef, chopped greens and diced scallions to vegetable mixture. Stir and allow greens to wilt; this will only take a few minutes. Serve over hot basmati or jasmine rice.

Farm Cook, Becky Perkins is a Certified Health Coach, visit her blog at