Kohlrabi Curry
July 5, 2010 | Print | E-mail | Filed under Indian, kohlrabi
Last Monday, when I went to pick up my second CSA of the year, one of the farm owners was telling me and another shareholder about the kohlrabi she planted this year. She also mentioned that she’d like to have a section on the farm’s blog to feature recipes from the shareholders that they come up with for all of their CSA goodies. Of course, I told her that I would would love to come up with some recipes! So, she gave me one of the kohlrabi to cook with this week.
I did a little research on kohlrabi, having never even seen one before, and found out that its name means “cabbage turnip” in German (kohl for cabbage and rübe, or rabi, for turnip). They can be eaten cooked or raw, and you can eat the leaves as well…they taste like cabbage or broccoli stems. I also found out that they are very commonly eaten in Indian cuisine, which piqued my interest. So, for my kohlrabi recipe, I decided to make a curry. Both hubby and I really enjoyed our first experience with kohlrabi – and I hope you do, too!
Ingredients:
- 1 kohlrabi, diced
- 2 tsp olive oil, divided
- 2 Tbsp minced garlic, divided
- 1/2 cup water, divided
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 onion
- 1 tomato (or in my case, grape tomatoes that needed to be used up)
- 1 Tbsp lemon juice
- 1 tsp curry powder
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1 cup basmati rice
Preheat the oven to 450 degrees. Toss the kohlrabi with 1 tsp of the olive oil and 1 Tbsp of the minced garlic. Spread evenly on a baking sheet.
Bake about 20 minutes. In the meantime, cook the basmati rice according to package directions.
Dice the onion and tomatoes. In a medium sauce pan, heat the other tsp olive oil and 1/4 cup of the water. Add in the mustard and cumin seeds.
When the seeds begin to sputter, add in the onion and saute until tender. Then, add in the tomato and cook just until tender. Add in the roasted kohlrabi, along with the lemon juice, curry powder, chili powder, salt, and other half of the garlic and water. Cook on low 8-10 minutes or until the water cooks down. Serve over the rice.
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July 5th, 2010 at 5:49 pm
Thank you SO MUCH for this recipe! We are up to our ears in kohlrabi! I’ve been sneaking it into mashed potatoes to use it up. This will be a nice change of pace!
July 5th, 2010 at 6:36 pm
Looks great, Tracy. I love Indian food, so will keep this recipe on mental file.
You know, I have been in my organic co-op for over a decade and we have never gotten kohlrabi?! Of course, now that I’ve said it… watch we get some this summer! LOL!
July 5th, 2010 at 8:20 pm
This sounds and looks delicous. Very healthy and wonderful flavors:) I have never heard of kohlrabi. Thanks for the interesting info about it. I will have to see if I can get a hold of some.
July 5th, 2010 at 9:47 pm
This looks fabulous!
July 6th, 2010 at 10:03 am
I cooked with Kohlrabi last night too (for the first time). I searched all over the place for recipes and ended up combining my own! I made a kohlrabi leaves and kale pie with a brown rice crust- will hopefully post in the next day or two. For the next time I will definitely try this recipe!
July 6th, 2010 at 11:00 am
Never heard of this myself but it does look fantastic
July 6th, 2010 at 4:29 pm
I’m definitely trying this recipe! I love curry and I know that I will devour this dish!
July 8th, 2010 at 4:58 pm
Love curry…great recipe. Now if only I can make it look like yours! haha
July 11th, 2010 at 8:10 pm
I have never heard of Kohlrabi. What an interesting recipe. Now I need to see if I can find it around me.
July 24th, 2011 at 3:08 pm
I really enjoyed this dish, I roasted carrots with the kohlrabi and also sautéed the leaves with the onions. Definitely a nice tasty veggie dish.