Coconut Curry with Kohlrabi & Red Kidney Beans
Why I Love This Recipe
Featuring: Kohlrabi (or kale), tomatoes, and onions. You can also add 1 sweet pepper and 2-3 carrots and 2-3 turnips, if you have some handy.
This is a recipe I created earlier in the season as I needed to make a quick meal before heading out for the day. It turned out great. I like to serve this over basmati rice. You can add a few hot peppers when you put the spices- I just don't when I make it for the kids!
If you don't have ground turmeric, coriander or cumin, just use curry powder instead.
Ingredients You'll Need
A bit of oil, approx. 1 Tablespoon (safflower or sunflower is what I use)
1 onion, chopped
2-3 tomatoes, chopped in cubes
3 kohlrabi, stems chopped in 1 inch cubes, leaves chopped in 1/4 inch ribbons (and/or 1 bunch of kale- cut in 1/4 inch ribbons)
1 red pepper, seeded and chopped (optional)
2-3 carrots, chopped (optional)
2-3 turnips, chopped in 1 inch cubes (optional)
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin (or up to 1 teaspoon)
1/2 teaspoon ground coriander
1 teaspoon of salt (or according to taste)
1 can of red kidney beans, washed and drained
1 can of coconut milk
In a heavy pan, heat the oil on medium-high heat. When hot, add the onions and sauté until they are translucent. Add the tomatoes and sauté 2-5 minutes until they begin easily squishing when pressed on with a wooden spoon. Add the cubed kohlrabi stem and sauté 5 min. Add the kohlrabi leaves as well as the spices. Mix well. Sauté for another 5 min.
Add the kidney beans and coconut milk. Continue sautéing until the kohlrabi is tender (but with a hint of crispiness left) and the leaves are wilted. Serve over basmati rice.