Kohlrabi, a cabbage relative, is something I know well from growing up in Germany. The name translates as cabbage-turnip, and is one of those traditional vegetables many children try to avoid. You can actually eat them raw (after peeling), like an apple, or chop them into salads, but that never appealed to me.
When my CSA share contained kohlrabi, I swallowed and re-visited what I know about this vegetable foe of my childhood. It turns out that kohlrabi is one of the most popular vegetables in certain regions of India, and the local cuisine has cooked up many a tasty way to prepare it. So I ventured ahead and made a vegetarian kohlrabi curry inspired by this recipe with what I had at hand – I don’t claim this to be a traditional Indian recipe!
– 3 kohlrabi with greens
– two roma tomatoes
– yellow curry powder
– 1/2 small onion
– 1 tsp minced ginger root
– 1/2 hot pepper
– 2 garlic cloves
1. Cut the greens off the kohlrabi and reserve for later. Peel the bulb with a knife to reveal a white center.
2. Chop the kohlrabi bulb into 1/2 inch cubes and steam covered with a wet paper towel for 5 minutes in the microwave
3. Spray a pan, dice pepper, garlic, onion and ginger and brown in the pan.
4. Toast some yellow curry powder in the same pan
5. Add cubed kohlrabi to the pan
6. Finely dice the tomatoes and chop the kohlrabi greens, add to the pan
7. Simmer for about 10 to 20 minutes until chunks are tender, covered, over medium-high heat, stirring frequently.
Enjoy! Made from all fresh ingredients, very healthy, low calorie, and warming, flavorful and filling. Great dish!
Have you rediscovered staple ingredients in other cuisines and loved them? Or is there something you think nobody has managed to improve on, despite numerous attempts?