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kohlrabi curry #vegan #glutenfree #vegetables #cooking #kohlrabi

Kohlrabi Curry

Total Time 25 mins


  • 1000 g 2 large bulbs kohlrabi
  • 1 red onion cut into crescents
  • 1 teaspoon whole cumin
  • 3 cloves garlic minced
  • 2 cm fresh ginger grated
  • 1 knob fresh turmeric grated (or 1 teaspoon ground)
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon sweet paprika or cayenne pepper
  • 120 ml 1/2 cup coconut yoghurt


  • 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.