I finally found a recipe for kohlrabi in a curry and went with it. That night I purchased a couple spices I needed and began preparing Kohlrabi and Snap Pea curry. It turned out to be really great and we included it in our weekly email to members!
- 2 kohlrabi, peeled and diced
- 2 tsp olive oil, divided
- 2 Tbsp minced garlic, divided
- 1/2 cup water, divided
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 small onion
- 1 large tomato diced or 1/2 can diced tomatoes
- 1 - 1 1/2 cup snap peas or green beans
- 1/4 large red bell pepper
- 1 Tbsp lemon juice
- 1 tsp curry powder
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1 cup brown or basmati rice (cooked according to package)
- optional: add cooked chicken in with the tomato and pea stage
Preheat oven to 450 degrees. Toss kohlrabi with 1 tsp of the olive oil and 1 Tbsp of minced garlic. Spread evenly on a baking sheet and bake about 20 minutes or until browned on edges. In a medium sauce pan, heat the other tsp olive oil and 1/4 cup of the water and add in the mustard and cumin seeds. When the seeds begin to sputter, add in the onion and saute until tender. Add in tomato, peas and peppers and cook just until tender. In a separate bowl mix the remaining 1/4 cup water, 1 Tbsp garlic, lemon juice, curry powder, chili powder and salt. When peppers and peas are tender, add roasted kohlrabi along with the lemon juice and curry mixture. Cook on low 2-4 minutes or until the water cooks down. Serve over rice.
*you could also roast your turnips with the kohlrabi for an added spice and crunch
adapted from a recipe at Sugarcrafter
Start your rice right at the prep stages of this dish and it should be perfect timing when its finished.
Thank you for supporting local food, enjoy the curry and we'll see you next week!