This fusion creates a delicious and hearty meal with steamed rice and dal. Also known as Nol kohl, kohlrabi is a versatile vegetable that can be cooked in various ways, including this savory and fresh curry. I agree to be sent email.
I used very basic ingredients and followed the tried and tested ways of preparing a simple yet complete meal experience. If you are trying to cook Kohlrabi for the first time, you will be delighted with this new recipe! The crunchy texture from Kohlrabi is a pleasant surprise that delivers a unique taste in a simple curry. The next time you find this nutritious vegetable in your local grocery story, grab it and try this delicious curry!
Ingredients
kohlrabi bulbs, peeled and cut into cubes. Large onions: I used red onion. Tomatoes Mustard seeds cumin seeds Turmeric powder Red chilli powder: use mild spicy one. Garam masala: Do not skip this one.
Instructions
Peel the kohlrabi bulbs and cut them into cubes. It has a mild flavor with a hint of sweetness and can be eaten raw or cooked. This versatile vegetable is not only delicious but also packed with nutrients such as vitamin C, potassium, and fiber. Kohlrabi bulbs are often used in cooking, while the leaves are edible and can be added to salads or sautéed as a side dish. In a pan, heat one tablespoon coconut oil over medium heat. Add mustard seeds and cumin seeds and let them splutter for a few seconds. Add chopped onions and cook until they turn translucent. Add tomatoes and salt. Mix well. Add chopped kohlrabi. Cook for 5 - 8 minutes with lid covered. Stir occasionally. Add turmeric powder, red chili powder, and garam masala. Mix well and cook for another 10 minutes. Add water if needed to adjust the consistency of the curry. Keep stirring occasionally until the kohlrabi is cooked through. Garnish with chopped cilantro. Serve hot with rice and dal for a complete and satisfying meal.
Variations
Add vegetables such as potatoes, carrots, bottle gourd, or green peas to make this curry heartier and more nutritious. For a creamier texture, you can blend some cooked kohlrabi before adding it back into the curry. If you prefer a spicier curry, you can increase the red chili powder or add some chopped green chillies.
Storage
Leftovers can be stored in a clean airtight container in the refrigerator for a couple of days. Reheat on the stovetop or in the microwave before serving. Adding a side of raita or yogurt will help balance out the spices in the curry.
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