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