Trying a Kohlrabi curry.

My dear creativity challenger Boston Organics delivered some Kohlrabi in my box this week. Before living in the USA, I had never heard of such root. It is called “chou-rave” in French, and I confess I can’t remember eating much of it. So far, I haven’t been very inspired nor successful in cooking it, but I think this curry is a promising step toward success. And because this week was very cold, I am craving spicy and hot food, with lots of veggies to fill me, warm me from the inside and gather much needed vitamins.

kohlrabi curry

This was a first attempt, and my pieces were a little big. The recipe bellow includes the necessary improvements. On the upper right corner, you see an attempt at cooking some chick-peas Naan style bread, that tasted ok but don’t present very well!

The main pain with Kohlrabi is peeling them. Well, I finally decided to use a very sharp small knife and I peeled it quite thick. It took me much less time and reconciled  with the beast. Also, to ease the pain of preparing it, you can peel and pre-cook the Kohlrabi the morning, and then assemble the pieces at dinner time.

The following recipe should take about 30 minutes, and feed 2 to 4, depending on the side dish you serve it with.

Ingredients:

  • 1lb of Kohlrabi
  • 1 Red or Yellow onion
  • 1/2 lb of carrots
  • 1/2 lb of green pepper
  • 1 small tin of diced tomatoes
  • 1 cup of vegetable broth
  • 2 garlic cloves
  • 2 tbsp of canola oil
  • 2 tbsp of agave sirup (or sugar)
  • 1 tsp of curry powder mix
  • 1/4 tsp of red pepper (cayenne pepper)
  • 1/2 tsp of cumin powder
  • Salt to taste

Steps:

  1. Peel the kohlrabi and carrots.
  2. Cut Kolhrabi in 1/2 inch cubes. Carrots in thin slices (1/4 inch or thiner)
  3. Cook Kohlrabi and carrots pieces for 10 minutes at full power in a covered microwave-safe dish with 1 inch of water. Toss every 3 minutes during the cooking time.
  4. While veggies are in the microwave, peel and cut very thin your 2 garlic cloves, reserve.
  5. Peel and cut your onion in very small pieces – 1/4 of inch. reserve.IMG_0368
  6. Cut your green pepper in thin slices of 1/4 inch, reserve.
  7. Warm 2 tbsp of oil in a pan on medium-high heat.
  8. When oil is hot, poor your curry, cumin, red pepper and garlic in pan. until garlic is slightly colored.
  9. Add the pieces of onion.
  10. When onions are soft and lightly colored, add the green pepper.
  11. Keep stirring.
  12. Drain your soften Kohlrabi and carrots and incorporate to the rest in the pan
  13. Add the agave sirup (or sugar)
  14. Add your tined tomatoes
  15. Add enough broth to keep mix wet (like a sauce) but not too watery.
  16. Let simmer gently for 5 minutes, taste to adjust the salt (you should add a 1/4 to 1/2 tsp).

Ready to serve. You can serve with steamed rice, green salad, Naan bread… Bon appétit!

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