Peel the kohlrabi bulbs, cut them in half, slice into disks, and then cut into bite sized pieces.

Heat oil in a large cast iron pan.

Add onion and cumin and fry for 5 minutes or until the onion is lightly browned.

Add Kohlrabi and fry for another 5 minutes, stirring from time to time.

Add garlic, ginger, turmeric and remaining spices and stir well.

Pour in coconut yoghurt.

Cover the pan with a lid and cook for another 10 minutes or until the kohlrabi is tender.