When in doubt, make curry.
Words to live by, if you ask me 😉
And never mind restaurant curries – just make this one in the comfort of your home! 🙂
Kohlrabi is in season so I figured I would share with you a magnificent way in which we can incorporate its wholesome goodness into a curry.
Kohlrabi, in case you’re wondering, literally translates to cabbage (kohl) turnip (rabi) and is quite popular in many countries, including Germany and India. Kohlrabi looks like a visitor from outer space, but it turns out it’s merely a bulb vegetable that’s very nutrient-dense. For relatively few calories, it delivers nutrients galore, including fiber, vitamin C (despite its blah colour) and anti-cancer molecules called glucosinolates. Its delicate taste resembles that of radish mixed with a turnip, and its flavour profile is sweet and pepper-y. Plus, its edible leaves taste somewhat similar to collard greens – so puh-lease don’t throw them out! 😉 I highly suggest adding kohlrabi to your veggie repertoire 🙂
Also, did you know that curry powder is an incredibly healthy spice which is often a combination of coriander, turmeric, cumin, fenugreek and chili peppers? Its complex flavour is exotic and marries well with pretty much any and all vegetables 🙂 I personally think it’s one of the most versatile spices out there.
This dish is nothing short of a masterpiece and is warming, flavourful and filling.
Hope you enjoy every bite!
Kohlrabi & Aubergine Curry
- 1 can chickpeas
- 2 medium potatoes, cut into chunks
- 1 onion. chopped
- 1 kohlrabi, peeled and chopped into cubes (keep greens)
- 1 eggplant, chopped
- 1 cup cherry tomatoes
- 1 tbsp. fresh ginger, peeled and minced
- 2 tsp. curry
- 1/4 tsp. turmeric
- 1 tsp. fennel powder
- 1 tsp. cumin
- 1/2 tsp. cumin seeds
- 2 tsp. coriander powder (try adding up to 1 tbsp. total)
- 3 garlic cloves, minced
- 2 tbsp. vegetable oil
- Lime juice
- Salt and pepper, to taste
- 1 cup basmati rice, for serving
- In a pan, add the oil and the spices and cook on low heat, to bring out the different flavours.
- Next, add all chopped vegetables as well as about 2 cups of water, and increase heat to medium.
- Cook until all vegetables are soft, stirring often to prevent burning. Also add water as is necessary to prevent burning and sticking.
- Serve on a bed of basmati rice.
- Adjust salt and pepper, to taste and top with chopped kohlrabi greens.
- Guten appetit! 🙂