One night bf and I were watching Chopped, a TV show where chefs get a basket of strange ingredients that they have to incorporate into a meal in a short amount of time, and kohlrabi was one of the ingredients. I remember that someone pickled it and someone mentioned that it is good in Indian curries. The next day we got our Washington’s Green Grocer list for the week and saw kohlrabi. Here is what I did:
4 bulbs of kohlrabi (I discarded the leafy parts)
3 cloves of garlic
gulgs of olive oil
1 sliced yellow squash
1 sliced zucchini
1 green pepper
2 bunches of chard stems, chopped
1 can of diced tomatoes
1/4 cup coconut milk
1-2 teaspoons yellow curry powder
shake of red pepper flakes
Preheat oven 400 degrees. Cube the kohlrabi and toss with some of the garlic and olive oil. Roast for about 20 minutes.
Saute the rest of the garlic with some olive oil for a minute or two. Add the yellow squash, zucchini, green pepper, and chard stems. Enjoy the colorful pot while you stir.
Once the veggies are softened, add the roasted kohlrabi, coconut milk, can of tomatoes red pepper flakes, and curry powder. Stir this mixture and let simmer for about 10 more minutes. I started with 1/4 of a teaspoon of curry and added continually until I got the flavor that I wanted. It ended up being five scoops, so about 1 1/4 teaspoons, but some of them were heaping.
I made all of our food last night because I had time, so I was also roasting a chicken with sweet potatoes, leeks, and onions.
When packing up my leftovers, I added some chicken to the curry, and it made the lunch. Next time, I think I will make the curry with the chicken. In the end, the kohlrabi was just ok although I did enjoy the curry dish.