Kohlrabi And Ginger Curry
5m prep 35m cook 40m ready
A fragrant and invigorating Indian curry featuring kohlrabi, fenugreek, and asafoetida. This plant-based dish is quick to prepare and packed with warm spices.
Ingredients
- 4 tbsp vegetable oil
- 1 tsp fenugreek seeds
- 1/4 tsp asafoetida
- 1 kohlrabi finely sliced
- 1/4 tsp ground turmeric
- 1/8 tsp chilli powder
- 1 tsp salt
- 1 tsp caster/granulated sugar
- 1 tbsp garam masala
- 5 fresh root ginger peeled and grated
- 0.5 lemon juiced
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 14.4 mg
- Iron: 0.71 mg
- Magnesium: 9.23 mg
- Phosphorus: 19.5 mg
- Potassium: 137 mg
- Zinc: 0.06 mg
Let's Cook
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Step 1.
Heat 4 tbsp vegetable oil in a large non-stick frying pan over medium-high heat. When hot, add 1 tsp fenugreek seeds and fry until they turn fragrant and dark brown, about 30 seconds, being careful not to burn them. Quickly add ¼ tsp asafoetida and fry for another 10 seconds until it releases its pungent aroma.
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Step 2.
Add the finely sliced kohlrabi, 800ml water, ¼ tsp ground turmeric, ⅛ tsp chilli powder, 1 tsp salt, and 1 tsp sugar. Stir until everything is mixed, then partially cover the pan, reduce heat to low, and cook gently for 25 minutes or until the kohlrabi is tender.
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Step 3.
Once the kohlrabi is tender, add 1 tbsp garam masala and the grated ginger (from a 5cm piece). Stir to combine and continue cooking for another 5 minutes. Finish by squeezing the juice of ½ lemon over the curry. Add more water if needed to loosen the consistency to your liking.
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