Ever stumbled upon kohlrabi at the market and wondered what on earth to do with it? Let me introduce you to my latest culinary crush: a creamy, spice-infused Kohlrabi Curry that not only transforms this quirky veggie into something magical but also brings a splash of exotic flair to your dinner table.
I love to create recipes that combine health and flavor, and my Kohlrabi Curry is a bright example of that. This dish, featuring tender kohlrabi bulbs and aromatic spices like cumin and turmeric, is both nourishing and delicious.
Coconut milk gives it a creamy richness, and fresh cilantro brightens and finishes off the dish.
Kohlrabi Curry Recipe Ingredients
- Kohlrabi: Rich in fiber, it aids digestion and supports a healthy gut.
- Mustard Seeds: Add a nutty, pungent flavor; high in antioxidants.
- Onion: Provides sweetness and depth; good source of vitamin C.
- Garlic: Boosts immune function with antibacterial properties.
- Ginger: Enhances warmth; aids digestion and reduces inflammation.
- Cumin: Earthy flavor; supports digestion and is rich in iron.
- Coconut Milk: Creamy, adds richness; source of healthy fats.
- Red Chili Powder: Adds heat; boosts metabolism and contains vitamins.
Kohlrabi Curry Recipe Ingredient Quantities
- 2 medium kohlrabi bulbs, peeled and diced
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder
- Salt, to taste
- 1/2 cup coconut milk
- 1/4 cup water
- Fresh cilantro, for garnish
How to Make this Kohlrabi Curry Recipe
1. Place a large cooking vessel over medium heat and add the oil. Allow the oil to get hot enough that it shimmers but does not smoke. (If you’re not sure, test the oil with a mustard seed: it should crackle and pop when dropped in.) When the oil is ready, add the mustard seeds.
2. Finely chop the onion and add to the pan. Sauté the onion in the pan until it becomes translucent and starts to brown slightly.
3. In a minute, when fragrant, the minced garlic and grated ginger come in alongside to sizzle with the onions in this allium-rich new stage of curry. By now, your kitchen is redolent with an enticing aroma.
4. Place the chopped tomatoes in the pan and cook until they have softened and broken down to a thick paste.
5. Add the ground turmeric, cumin, coriander, and red chili powder. Stir well to coat the tomato mixture with the spices.
6. Mix the diced kohlrabi bulbs with the spices. Cook 3-4 minutes. Let the flavors meld together.
7. Add the coconut milk and water, stirring to mix everything together smoothly. Season with salt, tasting to get it just right.
8. Simmer the mixture, then cover and cook on low heat for about 15-20 minutes, or until the kohlrabi is tender.
9. Take from heat and taste. Alter seasoning if necessary.
10. Before serving, add some fresh cilantro as a garnish. Enjoy your warm Kohlrabi Curry with either rice or flatbread.
Kohlrabi Curry Recipe Equipment Needed
1. Large pan or skillet
2. Knife
3. Cutting board
4. Garlic press or grater
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring cup
8. Lid for pan or skillet
FAQ
- Q: Can I substitute another vegetable for kohlrabi?A: Yes, you can use vegetables such as turnips or radishes in their place, but they will contribute a slightly different flavor and texture.
- Q: Is this recipe vegan?A: Certainly. This recipe can be completely plant-based and vegan. Just use vegetable oil, and make sure your coconut milk is plant-based.
- Q: How spicy is this curry?A: Due to the 1/2 teaspoon of red chili powder, the recipe is at a mild to moderate heat level. Adjust the chili powder to achieve your desired spice level.
- Q: Can I make this curry ahead of time?A: Certainly, you can make it a day before serving. The flavors usually improve after they have a chance to sit overnight in the refrigerator.
- Q: What can I serve with kohlrabi curry?Pairing it with steamed rice, naan, or quinoa transforms it into a complete meal.
- Q: How can I store leftovers?A: Any leftovers can be stored in a sealed container in the refrigerator for as long as 72 hours after the initial serving.
- Q: Can I freeze kohlrabi curry?A: Yes, it can be frozen for up to 2 months. Thaw and reheat it gently on the stove or in the microwave before serving.
Kohlrabi Curry Recipe Substitutions and Variations
Vegetable oil: Replace with coconut oil for a whisper of the tropics.
Mustard seeds: For a different spice note, use cumin seeds instead.
Substitute shallots for an onion for a milder-flavored dish.
For coconut milk, substitute 1:1 with almond milk, cashew cream, or other lighter alternatives. Coconut milk is an excellent dairy substitute but can be heavy in some recipes.
Fresh cilantro: Substitute with fresh parsley for a different herbal flavor.
Pro Tips
1. Pre-soaking Kohlrabi: To enhance the texture and flavor absorption, consider soaking the diced kohlrabi in salted water for 15-20 minutes before cooking. Drain well before adding to the dish.
2. Tomato Browning: For a deeper flavor, allow the tomatoes to cook until they start to caramelize slightly before adding the spices. This step can intensify the taste of the curry.
3. Spice Blooming: To extract maximum flavor from the spices, add them gradually and give each one a few seconds to cook through before adding the next. This can be done when they are added to the tomato mixture.
4. Coconut Milk Richness: If you prefer a richer curry, use full-fat coconut milk, and add a bit more than the recipe states for extra creaminess. You can also finish the dish by stirring in a splash of coconut cream at the end.
5. Cilantro and Lime Finish: For a fresh kick, finish with a squeeze of lime juice just before serving, along with the cilantro garnish, to brighten the flavors and add a touch of acidity.
Kohlrabi Curry Recipe
My favorite Kohlrabi Curry Recipe
Equipment Needed:
1. Large pan or skillet
2. Knife
3. Cutting board
4. Garlic press or grater
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring cup
8. Lid for pan or skillet
Ingredients:
- 2 medium kohlrabi bulbs, peeled and diced
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder
- Salt, to taste
- 1/2 cup coconut milk
- 1/4 cup water
- Fresh cilantro, for garnish
Instructions:
1. Place a large cooking vessel over medium heat and add the oil. Allow the oil to get hot enough that it shimmers but does not smoke. (If you’re not sure, test the oil with a mustard seed: it should crackle and pop when dropped in.) When the oil is ready, add the mustard seeds.
2. Finely chop the onion and add to the pan. Sauté the onion in the pan until it becomes translucent and starts to brown slightly.
3. In a minute, when fragrant, the minced garlic and grated ginger come in alongside to sizzle with the onions in this allium-rich new stage of curry. By now, your kitchen is redolent with an enticing aroma.
4. Place the chopped tomatoes in the pan and cook until they have softened and broken down to a thick paste.
5. Add the ground turmeric, cumin, coriander, and red chili powder. Stir well to coat the tomato mixture with the spices.
6. Mix the diced kohlrabi bulbs with the spices. Cook 3-4 minutes. Let the flavors meld together.
7. Add the coconut milk and water, stirring to mix everything together smoothly. Season with salt, tasting to get it just right.
8. Simmer the mixture, then cover and cook on low heat for about 15-20 minutes, or until the kohlrabi is tender.
9. Take from heat and taste. Alter seasoning if necessary.
10. Before serving, add some fresh cilantro as a garnish. Enjoy your warm Kohlrabi Curry with either rice or flatbread.
