Kohlrabi Curry
  • Cooking Time: 15
  • Servings: 4-6
  • Preparation Time: 5
  • 3 kohlrabi, dice the stem and chop the leaves and set both of them aside
  • 1/2 tsp mustard seeds
  • 1 medium onion, diced
  • 1 garlic clove, minced (or 1 garlic scape, chopped)
  • 2 tomatoes, chopped
  • 1/4 tsp red chili pepper flakes
  • 1 Tbsp tamarind paste (or 1 Tbsp lemon juice)
  • 1 tsp maple syrup
  • 1/2 cup of water
  • 1 tsp cayenne pepper
  • 1/2 tsp cumin seeds
  • 1 tsp salt (or to taste)
  1. Steam the chopped kohlrabi stem for 5 minutes or until tender (save the kohlrabi leaves for step 4).
  2. Heat 1 tbsp oil in a pan, add the mustard seeds and after they pop, saute onions till translucent. Add garlic.
  3. Add tomatoes and red chili pepper flakes; cover and simmer 5 minutes.
  4. Add boiled kohlrabi (from step 1), the kohlrabi leaves, cayenne pepper, tamarind paste, maple syrup, salt and water. Cover and simmer for about 10 minutes or till the gravy thickens. Serve over basmati rice!
FEATURING: Kohlrabi, onions, garlic (or garlic scape), and tomatoes. A simple but tasty curry that uses an entire bunch of kohlrabi, stems and leaves included!