Kohlrabi Curry

From CSA member Barb Green

• 1 Tbsp. oil
• ¼ tsp. ground turmeric
• ¼ tsp. ground coriander
• ¼ tsp. ground cumin
• 1 or 2 cayenne or Thai chilies (split open, seeds remaining)
• 1 large onion, chopped (1 ½ cups)
• 2 medium kohlrabis (1 pound), peeled and cut into ½ inch cubes
• Kohlrabi leaves, rib removed and cut into strips
• 1 14 oz. can chickpeas
• 1 large tomato peeled and chopped (or 14 oz. can)
• 1 T tomato paste
• 3 cups stock
• Salt to taste
• ¼ cup chopped fresh cilantro

1. Heat oil. Stir in turmeric, coriander, cumin, chilies, and onion. Sauté on medium heat until onion browns – about 8 minutes.

2. Add chopped tomatoes and tomato paste and sauté another 5 minutes.

3. Add kohlrabi, chickpeas, and stock. Cover and cook until kohlrabi becomes tender – about 10 minutes.

4. If using kohlrabi greens add in the final 5 minutes of cooking.