Kohlrabi Curry

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When in doubt, make curry.

Words to live by, if you ask me πŸ˜‰

And never mind restaurant curries – just make this one in the comfort of your home! πŸ™‚

Kohlrabi isΒ 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.Β 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! πŸ˜‰ I highly suggest adding kohlrabi to your veggie repertoire πŸ™‚

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 πŸ™‚ 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

Ingredients:

  • 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

Instructions:

  1. In a pan, add the oil and the spices and cook on low heat, to bring out the different flavours.
  2. Next, add all chopped vegetables as well as about 2 cups of water, and increase heat to medium.
  3. Cook until all vegetables are soft, stirring often to prevent burning. Also add water as is necessary to prevent burning and sticking.
  4. Serve on a bed of basmati rice.
  5. Adjust salt and pepper, to taste and top with chopped kohlrabi greens.
  6. Guten appetit! πŸ™‚

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