Last week I got a kohlrabi and the grocery store, and had to figure out a recipe to use it in. It is used frequently in Indian cooking, so I decided to use it in a curry. I basically made a standard potato curry and added the kohlrabi, and it turned out pretty well. The kohlrabi had a nice taste too to it, and added some variety to the potatoes.
- 1 kohlrabi
- 2 potatoes
- 2 cloves garlic
- 2 Tablespoon olive oil, divided
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion
- 1 Tablespoon minced ginger
- 1/2 lb mushrooms
- 2 plum tomatoes
- 1 Tablespoon lemon juice
- 1 teaspoon garam masala, substitute curry powder if you donâ€™t have it
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 cup water
- Preheat the oven to 450. Dice the potatoes and kohlrabi (only the bulb) and mince the garlic. Toss it all with 1 T olive oil, spread in a roasting pan and roast for 20 minutes.
- Meanwhile heat the other 1 T of olive oil in a large pan. Add the mustard seeds and cover and wait until the mustard seeds start to popping. Remove the skillet from the heat and wait for the popping to stop. Then return the pan to the heat, and add the cumin, onion and ginger and saute for 10 minutes
- Add the tomatoes and mushrooms and cook for another 5 minutes.
- Mix in the roasted vegetable mixture and add all the remaining ingredients. Cook 5 to 10 minutes longer and serve over rice
Nutrition facts are estimates.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 173 Saturated Fat: 1g Sodium: 607mg Carbohydrates: 22g Fiber: 5g Sugar: 4g Protein: 6g