Kohlrabi CurryPosted: June 25, 2013
Kohlrabi is a new vegetable for me. Some call it a mix between broccoli and cabbage. I call it delicious. It appeared in my CSA box last week and I immediately began thinking of what I could cook with it. I decided to go for a simple curry and I even served the curry up on some steamed kohlrabi leaves.
2 garlic scapes or 1 clove of garlic (diced)
1 tbsp olive oil (for sauteeing)
1 “bulb” of kohlrabi (peeled and chopped into bite sized chunks)
2 tsp curry powder
pinch of red chili flakes
1 1/2 cups cooked chickpeas
1/3 cup chopped kale (about one or two leafs worth)
1 cup crushed tomatoes
1 1/2 cups water + 1 tsp veggie bouillon powder or cube
salt and pepper to taste
1. Sautee garlic and kohlrabi in a pan with olive oil for 5 minutes. Add spices and chickpeas and sautee for another 5 minutes to blend spices.
2. Add the kale and crushed tomatoes and mix well. Add only ½ cup water and let simmer, uncovered until the water absorbs.
3. Pour in the remaining 1 cup of water and cover, stirring every 5 minutes. Let simmer for about 20 minutes or until kohlrabi is tender and not crunchy anymore. Serve on top of rice or quinoa. With steamed* kohlrabi or collard leaves.