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    Oh My Veggies » Vegetarian Recipes » Tofu and Tempeh Recipes

    Kohlrabi, Corn & Tofu Curry

    Published: Aug 17, 2014 · by Joanne · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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

    The sweet flavor of kohlrabi is brought out in this curry, where it is paired with fresh summer tomatoes, sweet corn, and tofu.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Course: Main Course
    Cuisine: American, Indian
    Diet: Vegetarian
    Servings: 4 -6 servings
    Calories: 288kcal
    Author: Oh My Veggies

    Ingredients

    • 1 tablespoon fresh ginger minced
    • 2 garlic cloves peeled and minced
    • 1 jalapeno seeded and minced
    • 1 teaspoon white vinegar distilled
    • ½ cup water plus 4 tablespoons
    • 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 ¼-inch dice
    • 12 ounce extra-firm tofu 1 package, , pressed and cut into ½-inch cubes (you can use a tofu press)
    • 1 teaspoon salt
    • black pepper to taste, freshly ground
    • 1 ½ teaspoons garam masala
    US Customary - Metric

    Instructions

    • In a small bowl, whisk together the ginger, garlic, jalapeno, vinegar, 4 tablespoons of water and soy sauce. Set aside.
    • 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.
    • Add the corn, kohlrabi, tofu, ½ cup of water, salt and black pepper to the tomatoes. Bring to a simmer. Cover and cook on low heat for 10-12 minutes.
    • Stir in the garam masala and cook, uncovered, for another 2-3 minutes. Season to taste with salt and black pepper.
    • Serve over rice, quinoa, barley or your favorite grain.

    Notes

    Adapted from Madhur Jaffrey's World Vegetarian by Madhur Jaffrey

    Nutrition

    Calories: 288kcalCarbohydrates: 33gProtein: 13gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 919mgPotassium: 804mgFiber: 5gSugar: 12gVitamin A: 816IUVitamin C: 46mgCalcium: 50mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « This Week's Meatless Meal Plan | 08.18.14
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    Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes 30 minutes or less, corn, ingredient spotlight series, kohlrabi, main dishes, summer, tofu

    Joanne Bruno from Eats Well With Others

    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.

    Reader Interactions

    Comments

    1. Millie | Add A Little says

      August 17, 2014 at 1:45 pm

      I love kohlrabi - it's so tasty and refreshing - I love the crunch in raw salads!

      Reply
      • Joanne Bruno says

        August 18, 2014 at 10:05 pm

        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.

        Reply
    2. Katie Trant says

      August 17, 2014 at 2:28 pm

      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!

      Reply
      • Joanne Bruno says

        August 18, 2014 at 10:06 pm

        I definitely need to try it like that. I still haven't had it raw!

        Reply
    3. karen says

      August 17, 2014 at 5:49 pm

      I love kohlrabi and adore Madhur Jaffrey! Will be trying this soon!

      Reply
      • Joanne Bruno says

        August 18, 2014 at 10:06 pm

        Definitely do! It's a great way to use up summer veggies.

        Reply
    4. Lynn says

      August 18, 2014 at 8:41 am

      Kohrabi grow above the ground. It

      Reply
    5. Grace @ FoodFitnessFreshAir says

      August 18, 2014 at 9:51 am

      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!

      Reply
      • Joanne Bruno says

        August 18, 2014 at 10:08 pm

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

        Reply
    6. Jessica @ Jessica in the Kitchen says

      August 18, 2014 at 9:36 pm

      I love kohlrabi! The best pick from the farmer's market. Great recipe!

      Reply
      • Joanne Bruno says

        August 18, 2014 at 10:08 pm

        The farmer's market definitely makes it easy to try new and crazy veggies. Thanks, girl!

        Reply
    7. Birthe says

      October 05, 2014 at 12:09 pm

      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?

      Reply
      • Joanne Bruno says

        October 05, 2014 at 12:23 pm

        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!

        Reply
        • Birthe says

          October 06, 2014 at 2:30 pm

          Thank you for your help. I'll definitely give the recipe a try.

          Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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