1teaspoongaram masalasubstitute curry powder if you don’t have it
1teaspoonground coriander
1teaspoonsalt
1/2cupwater
Instructions
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