Kohlrabi….that thing that comes every week in the CSA. It’s not exciting, nor particularly tasteful. It’s just kohlrabi. It’s suppose to be easy to grow in almost any environment…and I believe it. Have you gathered I’m not quite a fan of this root vegetable? Maybe it’s because everyone seems to roast it and throw some spices or cheese on it. Call it a day at that? Maybe the first time I ate it. But you can only roast a root vegetable like that so many times…..so I decided to try spice.
What’s the one genre of food that is always full of spice and flare? Indian! Yes, what about a Kohlrabi curry?
Kohlrabi Curry(servings 2)
- 1 large kohlrabi, cut into half inch cubes
- 1 teaspoon(s) olive oil, extra virgin
- 1 small onion, sweet, diced
- 1/8 cup(s) water
- 1 teaspoon(s) cumin seeds
- 1 15 oz. diced tomatoes
- 1 teaspoon(s) curry powder
- 1 teaspoon(s) chili powder
- 1/2 teaspoon(s) salt
In a pan over medium heat, heat olive oil until warm. Add water and cumin seeds. The cumin seeds should begin to shake in
the heat. This is called tempering and allows the flavor from the cumin to release.
Add the onion and cook till soft.
Add the rest of the ingredients (tomato and spices) and stir until combined. Cook on low to medium low for 5-10 minutes
allowing the spices to combine and bloom together. Serving Suggestions: Serve with rice or indian flatbread.
Nutrition Facts (per serving)
Total Fat (g) 3.26
Saturated Fat (g) .29
Cholesterol (mg) 0
Sodium (mg) 918
Total Carbohydrates (g) 14.97
It tastes so much better than plain old roasted kohlrabi! I promise you! When you eat this veggie curry, you’ll have to think about all the others who still just roast their Kohlrabi.
Is there something that you find bland and boring because you only know how to cook it one way?
What’s your most hated item to see in your CSA?