Curried Kohlrabi

By Micki Brown

Serves 4-6



1 large red onion, finely chopped

2 tbsp coconut oil

1 ½ pounds kohlrabi, peeled and diced

1 tsp fennel seeds

1tsp ground turmeric

1tsp ground cumin

1 tsp ground coriander

1 tsp ground cardamom

1tsp ground ginger

2 tsp minced garlic

Sea salt and black pepper to taste

1 large bell pepper (any color), seeded, diced

2 medium-large tomatoes, diced

1 to 1 ½ cups water

1 can coconut milk

¼ cup cilantro, coarsely chopped

Brown rice, cooked


In a large saucepan, cook the onions in the coconut oil over medium heat until they become translucent. Add the kohlrabi and cook for 4 or 5 minutes. Add the fennel seeds, ground spices, salt and pepper, and cook for about 30 seconds. Add the bell pepper, tomatoes and water and simmer for 20 minutes. Add the coconut milk and simmer an additional 20 minutes. Add cilantro and serve over a bed of brown rice. This recipe works great as a vegan entrée, or as a side dish alongside grilled meat.

Note: You can substitute 2 tbsp curry powder for the combination of the turmeric, cumin, coriander, cardamom, and ginger.