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 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!
Prep Time:
10 minutesCook Time:
20 minutesTotal Time:
30 minutes Yield:
4-6 servingsingredients:
instructions:
notes:
Adapted from Madhur Jaffrey's World Vegetarian by Madhur Jaffrey
About Joanne Bruno
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.
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Comments
I love kohlrabi – it’s so tasty and refreshing – I love the crunch in raw salads!
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.
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!
I definitely need to try it like that. I still haven’t had it raw!
I love kohlrabi and adore Madhur Jaffrey! Will be trying this soon!
Definitely do! It’s a great way to use up summer veggies.
Kohrabi grow above the ground. It
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!
I was first introduced to kohlrabi at the farmer’s market…I actually don’t think I’ve ever seen it in the supermarket!
I love kohlrabi! The best pick from the farmer’s market. Great recipe!
The farmer’s market definitely makes it easy to try new and crazy veggies. Thanks, girl!
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?
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!
Thank you for your help. I’ll definitely give the recipe a try.