Kohlrabi Curry

This kohlrabi and coconut milk curry is a must-try! It’s flavorful and easy to prepare, and it’ll undoubtedly take you to Asia’s warm streets. Kohlrabi Curry is full of flavors that further develop over time, making it even more delicious the next day. It’s delicious served with rice, quinoa, and naan bread.

5 from 1 vote

Print Pin

Course: Lunch

Cuisine: American, Indian

Keyword: Kohlrabi Curry

Prep Time: 15

Cook Time: 25

Servings: servings

Calories: 165kcal

Ingredients

1 large kohlrabi peel and diced
2 teaspoons avocado oil
1 small onion chopped
3 cloves garlic chopped
2 green onions chopped
2 sprigs thyme
2 tablespoons curry powder
1/2 teaspoon cumin powder
1 cup coconut milk
2-3 cups vegetable broth or (1 vegan bouillon cube with 2-3 cups water)
Salt to taste

Instructions

Heat oil over medium-high heat in a large saucepan. Add onion and cook until soft, about 3 minutes. Stir in the garlic, green onion, thyme and cook until fragrant, about 1 minute.
Add curry powder, cumin powder, and stir.
Add kohlrabi and stir to coat. Add the coconut milk, vegetable broth and bring to a boil.
Reduce heat to simmer for 20 minutes until kohlrabi is tender and the sauce is reduced to desired thickness. It shouldn't be watery.

Nutrition