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Kohlrabi Curry with Crispy Kale {naturally gluten free and vegan}

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This delicious Kohlrabi curry is warm and comforting and is topped with crispy kale, making it the perfect dinner during the ever cooling evenings, and is also reason 1,000,009 why I’m in love with Fall (and can tolerate the onslaught of winter)!

Kohlrabi-kale-curry

You’ve probably walked by Kohlrabi more than dozen times without ever giving it a second glance, but I’m here to tell you that you should seek this delicious root vegetable out, as in, go to the farmers market or grocery store ASAP and find it!

Kohlrabi a knobby root vegetable (also known as a German turnip) and has a beautiful flavor that is kind of what I image if a potato and a cabbage had a baby…not quite as flavorless and soft as a potato, and not as strong and stark as cabbage. Kohlrabi’s are great at sucking up flavors that they’re cooked in, making them perfect for dishes like soups and curries.

Kohlrabi

I thought I was all ‘hip’ and used kohlrabi all the time, but the truth is, the last time I cooked with it (before using it in this delicious dish) was in 2012, almost 2 years ago when I took a knife skills class at Braise where I learned not only how to cut an onion (still don’t do it properly) and how to cut kohlrabi (see the photo from 2012 here, and we’ll just not mention my awful hair, mmmk? thanks!)

The key to cutting kohlrabi is (and other difficult to cut root veggies) is to cut it into manageable pieces (cut it in half and then in quarters), and then only gently slide the knife under the skin and let the knife do all the work as you cut the skin off. The other key to making this dish is that you “sweat” the onions and seasonings, really building the flavor.

How-to-make-kohlrabi-curry

After the kohlrabi curry is done cooking, I like to serve it over brown rice (the rice sops up all the delicious curry sauce) and then it is topped with crispy baked kale.

Crispy-kale-and-kohlrabi-curry

YUM! Just makes one want to eat bite after bite!

Kohlrabi-and-kale-curry

My next post on Friday is something really exciting, so I hope you come back and check it out…hint…it involves cake and giveaways!

Yield: 8 servings

Kohlrabi Curry with Crispy Kale

Prep Time 20 minutes
Cook Time 2 minutes
Inactive Time 3 hours 18 minutes
Total Time 3 hours 40 minutes

Ingredients

  • 1 kohlrabi, peeled and cubed
  • 1 bunch flat leaf kale (about 10 leaves), cleaned and chopped
  • 1 pound carrots (about 5-6), cleaned and chopped
  • 1 onion, finely chopped
  • 1 inch fresh ginger, minced
  • 1 can organic coconut milk, unsweetened
  • 1 can (14.5oz) diced tomatoes
  • 1 can (6oz) tomato paste
  • 2 teaspoons olive oil
  • 2 teaspoons curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon garlic salt
  • 1 cup water

Instructions

  • Clean and chop the kohlrabi and set aside.
  • In a frying pan over medium high heat add in 1 tsp of olive oil and onions and garlic, cook onions until almost translucent (5 minutes). Then add all the seasonings (curry powder, garam masala, turmeric and garlic salt) and stir and let the seasonings and onions 'sweat' (another 5 minutes). After done cooking add to a crock pot.
  • Now into the empty pan add the coconut milk and tomato paste and cook over high heat and stir until a smooth creamy consistency. Pour into the crockpot, then add 1 cup water into the crockpot, add the can of diced tomatoes. Then add the carrots, kohlrabi and half of the kale. Cook on high for 2 hours, stir once or twice while cooking.
  • After two hours, check to to see if the kohlrabi is done, you should be able to poke a fork into it easily.
  • Preheat oven to 350, line a baking sheet with aluminum foil, lay remaining half bunch of kale pieces and sprinkle it with remaining olive oil and a pinch of salt and pepper, bake for 10 minutes or until the kale is crispy and slightly browned.
  • To serve spoon two ladle fulls of kohlrabi kale curry over brown rice, then top with some crispy kale and enjoy!
    • © Sweetphi

    Yield: 8 servings

    Kohlrabi Curry with Crispy Kale

    Prep Time 20 minutes
    Cook Time 2 minutes
    Inactive Time 3 hours 18 minutes
    Total Time 3 hours 40 minutes

    Ingredients

    • 1 kohlrabi, peeled and cubed
    • 1 bunch flat leaf kale (about 10 leaves), cleaned and chopped
    • 1 pound carrots (about 5-6), cleaned and chopped
    • 1 onion, finely chopped
    • 1 inch fresh ginger, minced
    • 1 can organic coconut milk, unsweetened
    • 1 can (14.5oz) diced tomatoes
    • 1 can (6oz) tomato paste
    • 2 teaspoons olive oil
    • 2 teaspoons curry powder
    • 1 teaspoon garam masala
    • 1 teaspoon turmeric
    • 1 teaspoon garlic salt
    • 1 cup water

    Instructions

  • Clean and chop the kohlrabi and set aside.
  • In a frying pan over medium high heat add in 1 tsp of olive oil and onions and garlic, cook onions until almost translucent (5 minutes). Then add all the seasonings (curry powder, garam masala, turmeric and garlic salt) and stir and let the seasonings and onions 'sweat' (another 5 minutes). After done cooking add to a crock pot.
  • Now into the empty pan add the coconut milk and tomato paste and cook over high heat and stir until a smooth creamy consistency. Pour into the crockpot, then add 1 cup water into the crockpot, add the can of diced tomatoes. Then add the carrots, kohlrabi and half of the kale. Cook on high for 2 hours, stir once or twice while cooking.
  • After two hours, check to to see if the kohlrabi is done, you should be able to poke a fork into it easily.
  • Preheat oven to 350, line a baking sheet with aluminum foil, lay remaining half bunch of kale pieces and sprinkle it with remaining olive oil and a pinch of salt and pepper, bake for 10 minutes or until the kale is crispy and slightly browned.
  • To serve spoon two ladle fulls of kohlrabi kale curry over brown rice, then top with some crispy kale and enjoy!
    • © Sweetphi

     

     

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    Comments

    2. I haven’t seen kohlrabi down here but I used to love getting it in my CSA boxes. My favorite way to eat it was raw on a salad.

      Reply

      • I’ve actually never had kohlrabi raw, definitely need to try that next week (the farmers market here has kohlrabi in abundant supple, so sorry to hear you haven’t seen it in Miami yet!)

        Reply

      • Ha! Yes, I am talking about garam masala and clearly was thinking about graham crackers lol. Thank you for pointing that out, going to edit it right this minute.

        Reply

    11. Hi. Thanks for the recipe! I’m currently waiting for it to cook! I just wanted to let you know that you left out which step to add the ginger. It went in during the coconut milk and tomato paste step for me. I appreciate the guidance

      Reply

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    2. […] Kohlrabi Curry with Crispy Kale Ingredients: 1 kohlrabi, peeled and cubed 1 bunch flat leaf kale (about 10 leaves), cleaned and chopped 1 pound carrots (about 5-6), cleaned and chopped 1 onion, finely chopped 1 inch fresh ginger, minced 1 can organic coconut milk, unsweetened 1 can (14.5oz) diced tomatoes 1 can (6oz) tomato paste 2 teaspoons olive oil 2 teaspoons curry powder 1 teaspoon garam masala 1 teaspoon turmeric 1 teaspoon garlic salt 1 cup water (Find the full recipe and ingredients here at Sweet Phi) […]

      Reply

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