Kohlrabi AND Ginger Curry
- 5m Prep Time
- 35m Cook Time
- 40m Ready In
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
- 59.1 ml vegetable oil
- 4.93 ml fenugreek seeds
- 1.23 ml asafoetida
- 1 kohlrabi finely sliced
- 1.23 ml ground turmeric
- 0.62 ml chilli powder
- 4.93 ml salt
- 4.93 ml caster/granulated sugar
- 14.8 ml 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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml vegetable oil
- 4.93 ml fenugreek seeds
- 1.23 ml asafoetida
- 1.23 ml ground turmeric
- 0.62 ml chilli powder
- 4.93 ml salt
- 4.93 ml caster/granulated sugar
- 14.8 ml garam masala
Prepare
- 1 kohlrabi, finely sliced
- 5 fresh root ginger, peeled and grated
- Juice 0.5 lemon
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.