Curried Kohlrabi
By Micki Brown
1 large red onion, finely chopped
2 tbsp coconut oil
1 ½ lbs kohlrabi, peeled and diced
1 tsp fennel seeds
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
1 tsp 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 cup cups water
1 can coconut milk
¼ cup cilantro, coarsely chopped
Brown rice, cooked
1
In a large saucepan, cook the onions in the coconut oil over medium heat until they become translucent.
2
Add the kohlrabi and cook for 4 or 5 minutes
3
Add the fennel seeds, ground spices, salt and pepper, and cook for about 30 seconds.
4
Add the bell pepper, tomatoes and water and simmer for 20 minutes
5
Add the coconut milk and simmer an additional 20 minutes
6
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.
7
*Note: You can substitute 2 tbsp curry powder for the combination of the turmeric, cumin, coriander, cardamom, and ginger.
Ingredients
1 large red onion, finely chopped
2 tbsp coconut oil
1 ½ lbs kohlrabi, peeled and diced
1 tsp fennel seeds
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
1 tsp 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 cup cups water
1 can coconut milk
¼ cup cilantro, coarsely chopped
Brown rice, cooked