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Kohlrabi Curry

January 26, 2011

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.

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