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Kohlrabi Curry
Ready in just 30-minutes this EASY and delicious vegan Kohlrabi curry makes for a perfect meal served with hot roti or with rice for a gluten-free meal.
Servings: 4
Calories: 165kcal
Recipe Video
Ingredients
- 1 lb Kohlrabi around 3 bulbs
- ½ cup mung dal
- 1 cup warm water
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ⅛ teaspoon asafetida
- ½ teaspoon turmeric
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon garam masala
- 2 teaspoons kosher salt
- 1 cup water
- ¼ cup cilantro finely chopped
Instructions
- Rinse mung dal and soak it in warm water while you prepare the Kohlrabi.
- Remove the Kohlarabi stems. Reserve the bulbs and tender leaves. Peel the outer skin of the bulb and discard. Dice the peeled bulb into half inch cubes. Finely chop the tender leaves.
- Drain the water out of the soaked mung dal.
- Heat oil in a medium pan. Once the oil is hot add mustard seds and allow them to pop. Add asafetida and turmeric.
- Add diced kohlrabi and mung dal to the pan. Mix well and cook covered for low-medium heat for 5 to 7 minutes.
- Add the chopped leaves and ground cumin, ground coriander, red chili powder, garam masala and salt. Mix well.
- Add water and give a quick stir. Cook covered on low to medium heat for 5 to 7 minutes or until the kohlrabi pieces are cooked tender.
- Turn the heat off and garnish with cilantro. Serve hot with Roti or Bhakri.
Nutrition
Calories: 165kcal | Carbohydrates: 24g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1217mg | Potassium: 445mg | Fiber: 7g | Sugar: 4g | Vitamin A: 464IU | Vitamin C: 71mg | Calcium: 54mg | Iron: 2mg
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