Kohlrabi, Corn & Tofu Curry

Kohlrabi, Corn & Tofu Curry | Oh My Veggies If you’ve ever been at the farmers market or sifting through your latest CSA delivery and stumbled upon a purple or green vegetable that looks like it might have fallen off the back of a UFO…that was probably a kohlrabi.

A member of the Brassica family of vegetables, kohlrabis have the same subtly sweet, crunchy flavor and texture as their cousins broccoli and cabbage, but grow like tubers, in much the same manner as turnips or potatoes. In fact, the word kohlrabi (which, yes, does sound like something one would call an alien life form) comes from the combination of the German words for cabbage (kohl) and turnip (rube). While kohlrabis absolutely must be peeled before eating, once you break through their thick outer skin, the sky is the limit as to how you can consume them: raw in slaws or salads, steamed and pureed into creamy mashes, roasted, or sautéed.

Kohlrabi, Corn & Tofu Curry
Kohlrabi is a staple in Kashmiri cuisine, so it is often found paired with Indian spices and flavors. In this curry, its subtle sweetness is accented by juicy pops of fresh corn, summer-ripe tomatoes, a dash of garam masala, and a sprinkling of minced chilis. Big tofu cubes are added in for protein and to soak up some of that delicious curry flavor.

This meal comes together within 30 minutes, making it a great option for weeknight eating. I served it over rice, but you can eat it with your favorite grain or on its own.

Bonus: You no longer have to run away screaming when you see kohlrabi at the market anymore!

Kohlrabi, Corn & Tofu Curry

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Kohlrabi, Corn & Tofu Curry

The sweet flavor of kohlrabi is brought out in this curry, where it is paired with fresh summer tomatoes, sweet corn, and tofu.

Ingredients

  • 1 tablespoon minced fresh ginger
  • 2 garlic cloves, peeled and minced
  • 1 jalapeno, seeded and minced
  • 1 teaspoon distilled white vinegar
  • 4 tablespoons + 1/2 cup water, divided
  • 1 tablespoon soy sauce
  • 3 tablespoons olive oil
  • 1 teaspoon brown mustard seeds
  • 2 medium tomatoes, coarsely chopped
  • 6 ears fresh corn, kernels removed
  • 1 medium kohlrabi, peeled and cut into 1/4-inch dice
  • 1 (12-ounce) package extra-firm tofu, pressed and cut into 1/2-inch cubes (you can use a tofu press)
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 1/2 teaspoons garam masala

Instructions

  1. In a small bowl, whisk together the ginger, garlic, jalapeno, vinegar, 4 tablespoons of water and soy sauce. Set aside.
  2. In a large wok over medium-high heat, heat the oil. Add the mustard seeds to the pan and cook until they start to pop, about 30 seconds. Pour in the ginger-garlic mixture and heat through, about a minute. Stir in the tomatoes and cook over medium heat until the tomatoes are softened, 5-6 minutes.
  3. Add the corn, kohlrabi, tofu, 1/2 cup of water, salt and black pepper to the tomatoes. Bring to a simmer. Cover and cook on low heat for 10-12 minutes.
  4. Stir in the garam masala and cook, uncovered, for another 2-3 minutes. Season to taste with salt and black pepper.
  5. Serve over rice, quinoa, barley or your favorite grain.

Notes

Adapted from Madhur Jaffrey's World Vegetarian by Madhur Jaffrey

http://ohmyveggies.com/kohlrabi-corn-tofu-curry/

About Joanne

Joanne Bruno is the blogger, recipe developer, and photographer behind the mostly ridiculous and always delicious vegetarian food blog Eats Well With Others. She likes her vegetables with a side of cupcakes and takes a highly hyperbolic approach to most things in life.   Read more from Joanne →

Like what you see? Share it!

Oh My Veggiemail!

Sign up to get the latest updates from Oh My Veggies delivered to your inbox!

Comments

    • Joanne Bruno says

      I’ve actually never had it raw! Though I will be experimenting with it much more now that I feel more confident in preparing it.

  1. says

    I love kohlrabi! We usually eat it raw, either in thick slabs sprinkled with salt, or cubed up and tossed into a salad. I also use it in place of hard to find green papaya in Thai green papaya salad. Yum! This curry looks great and corn is in season now, so win win!

  2. says

    When I used to work at the farmer’s market, the kohlrabi was always that one neglected veggie on the end of the table. And I presume the one that got thrown out the most from our CSA members. It can be quite tasty, but no one ever knows what to do with it, and they just keep coming. Love this summer version with curry. I generally use mine in their raw form most often, so this sounds like a nice change of pace!

    • Joanne Bruno says

      I was first introduced to kohlrabi at the farmer’s market…I actually don’t think I’ve ever seen it in the supermarket!

  3. Birthe says

    Thanks for that great recipe! I love kohlrabi! Luckily in Austria, where I’m from, you can get it almost everywhere!
    What could I substitute sweet corn with as I really don’t like it? Is chick peas a possibility?

    • Joanne Bruno says

      That’s so cool! It’s pretty hard to find here in the US, actually. I think you could use peas, as they are also pretty sweet, but chickpeas are a great option as well!

If this is your first time commenting on Oh My Veggies, please take a minute to read our comment policy.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>