Kohlrabi curry is a unique dish that combines the traditional German turnip with the bold flavors of Indian whole spices.
This fusion creates a delicious and hearty meal with steamed rice and dal.
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Also known as Nol kohl, kohlrabi is a versatile vegetable that can be cooked in various ways, including this savory and fresh curry.
I used very basic ingredients and followed the tried and tested ways of preparing a simple yet complete meal experience.
If you are trying to cook Kohlrabi for the first time, you will be delighted with this new recipe!
The crunchy texture from Kohlrabi is a pleasant surprise that delivers a unique taste in a simple curry.
The next time you find this nutritious vegetable in your local grocery story, grab it and try this delicious curry!
What is Kohlrabi?
Kohlrabi is one of several types of cruciferous vegetables that is often described as a cross between a turnip and a cabbage family.
It has a mild flavor with a hint of sweetness and can be eaten raw or cooked.
This versatile vegetable is not only delicious but also packed with nutrients such as vitamin C, potassium, and fiber.
Kohlrabi bulbs are often used in cooking, while the leaves are edible and can be added to salads or sautéed as a side dish.
Why I Love This
- Can be customized to suit your personal preferences.
- The texture of Kohlrabi suits very well for a curry
- The recipe needs very little prep ahead of time,
- Nutritious and delicious meal option.
- This will bring variety to your dining table.
- Easy to make with key ingredients that you could get from most ethnic stores or farmers market.
Ingredients
- kohlrabi bulbs, peeled and cut into cubes.
- Large onions: I used red onion.
- Tomatoes
- Mustard seeds
- cumin seeds
- Turmeric powder
- Red chilli powder: use mild spicy one.
- Garam masala: Do not skip this one.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Peel the kohlrabi bulbs and cut them into cubes.
In a pan, heat one tablespoon coconut oil over medium heat. Add mustard seeds and cumin seeds and let them splutter for a few seconds.
Add chopped onions and cook until they turn translucent. Add tomatoes and salt. Mix well.
Add chopped kohlrabi. Cook for 5 - 8 minutes with lid covered. Stir occasionally.
Add turmeric powder, red chili powder, and garam masala.
Mix well and cook for another 10 minutes.
Add water if needed to adjust the consistency of the curry. Keep stirring occasionally until the kohlrabi is cooked through.
Garnish with chopped cilantro. Serve hot with rice and dal for a complete and satisfying meal.
Serving
This Indian kohlrabi curry pairs well with plain rice and dal, but you can also serve it with naan bread or hot rotis for a more traditional Indian meal.
Adding a side of raita or yogurt will help balance out the spices in the curry.
Variations
- Add vegetables such as potatoes, carrots, bottle gourd, or green peas to make this curry heartier and more nutritious.
- For a creamier texture, you can blend some cooked kohlrabi before adding it back into the curry.
- If you prefer a spicier curry, you can increase the red chili powder or add some chopped green chillies.
Storage
Leftovers can be stored in a clean airtight container in the refrigerator for a couple of days. Reheat on the stovetop or in the microwave before serving.
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📖 Recipe
Indian Kohlrabi Curry Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 pound kohlrabi - cubed
- 1 onion - chopped
- 2 tomatoes - chopped
- 1 tablespoon olive oil
- salt to taste
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- 1 red chili powder
- 1 teaspoon garam masala powder
Instructions
- Peel the kohlrabi bulbs and cut them into cubes.2 pound kohlrabi
- In a pan, heat oil over medium heat. Add mustard seeds and cumin seeds and let them splutter for a few seconds.1 tablespoon olive oil, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds
- Add chopped onions and cook until they turn translucent.1 onion
- Add tomatoes, chopped kohlrabi and salt. Mix well.2 tomatoes, salt to taste
- Cook for 5 - 8 minutes with lid covered. Stir occasionally.
- Add turmeric powder, red chili powder, and garam masala. Mix well and cook for another 10 minutes.¼ teaspoon turmeric powder, 1 red chili powder, 1 teaspoon garam masala powder
- Add water(1-2 tbsp) if needed to adjust the consistency of the curry.
- Keep stirring occasionally until the kohlrabi is cooked through.
- Garnish with chopped cilantro. Serve hot with rice and dal for a complete and satisfying meal.
Notes
- Add vegetables such as potatoes, carrots, bottle gourd, or green peas to make this curry heartier and more nutritious.
- For a creamier texture, you can blend some cooked kohlrabi before adding it back into the curry.
- If you prefer a spicier curry, increase the red chili powder or add some chopped green chilies.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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