Friday, June 19, 2015

Kohlrabi Curry with Coconut Milk

The gardens of Cafe Drake HRV are yielding, so far, a bumper crop of kohlrabi. Unfortunately most markets don't sell the bulbs with the leaves still attached. What a pity. Maybe we can start an online petition? Until then, you can substitute 1 small bunch of collards for the kohlrabi greens.

Kohlrabi has a thick, inedible skin which must be carefully peeled and discarded. Once cleaned and trimmed, the kohlrabi is sliced into pieces 1/4" thick.

Stir-frying the kohlrabi with veggies and spices.

Coconut milk and chickpeas complete the dish with plenty of nutritious richness!

A salad and quinoa compliment this one-pot stew.




Begin with 3 or 4 large kohlrabi bulbs (or 5 or 6 smaller); with a paring knife, peel away all the tough skin and cut off 1/2" from the top and bottom of each bulb. Discard or toss on the compost pile.

Now cut the bulbs into thin wedges and set aside. If you have the greens attached, rinse and chop them coarsely, discarding any overly thick stalks. If the greens are available, substitute one small bunch of collards or kale. Set these aside as well.

Heat 2 T. coconut or vegetable oil in a large, deep skillet. Over a medium flame saute for 5 minutes 1 large onion (roughly chopped) and 2 T. grated ginger. Add 1 diced red bell pepper and 2 small hot green chilies and cook for another two minutes. Add the chopped kohlrabi bulbs along with 1 heaping t. each of cumin powder, ground coriander and smoked paprika. Saute for a minute to just coat all of the veggies with the spices and then add 1 can of coconut milk along with a large dash of turmeric powder. Season with 1 t. salt and black pepper and reduce the heat to a simmer. Cover the pan and cook gently for 5 minutes.

Add the reserved, chopped greens to the pan along with 1 cup (or so) of cooked chickpeas. If needed, add up to 1/2 cup water to the skillet. Cover again and simmer, stirring occasionally, until the greens are tender or cooked to your liking.

Remove from heat and sprinkle the curry with 3/4 t. garam masala. Let rest for 5 minutes, stir well and serve hot with rice or another grain such as millet or quinoa. You may need to add more salt before serving and, for those who prefer things spicy, an additional sliced green chile. Fresh lime juice adds a pleasant acidic contrast to the otherwise rich curry but is entirely optional.

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