If you’re on the lookout for something wonderfully comforting and packed with vibrant flavors, the Kohlrabi Curry with Roasted Chickpeas Recipe is an absolute gem to try. This dish brings together tender, mildly sweet kohlrabi simmered in a fragrant coconut milk curry, perfectly balanced with a bold blend of spices. The crowning touch is the roasted chickpeas, toasted to crisp perfection, adding texture and earthiness that elevate this curry to a whole new level. It’s a delightful way to enjoy a veggie-forward meal that feels both hearty and fresh.
Ingredients You’ll Need
Getting started with this Kohlrabi Curry with Roasted Chickpeas Recipe is a breeze thanks to the simple, thoughtfully chosen ingredients. Each one plays a key role—from the warm spices that build the curry’s deep flavor, to the creamy coconut milk that adds lusciousness, and the roasted chickpeas that bring crunch and a satisfying bite.
- 2 medium kohlrabi, peeled and diced: The star vegetable lends a subtle sweetness and lovely texture once cooked through.
- 1 cup canned chickpeas, drained and rinsed: These become crisp roasted gems topping the curry with extra bite.
- 2 tablespoons olive oil: Essential for sautéing and roasting, adding richness and helping spices bloom.
- 1 teaspoon ground cumin: Adds an earthy warmth that is classic in curry blends.
- 1 teaspoon ground coriander: Brings a citrusy, slightly floral note to the spice mix.
- 1 teaspoon curry powder: The backbone of the curry’s inviting flavor profile.
- 1/2 teaspoon turmeric: For subtle bitterness and that beautiful golden hue.
- 1/2 teaspoon paprika: Adds smoky depth and a hint of sweetness.
- 1 medium onion, finely chopped: Sautéed until translucent to build the curry’s savory base.
- 2 cloves garlic, minced: For aromatic sharpness that balances the creaminess.
- 1 tablespoon fresh ginger, grated: Offers a fresh zing that brightens the curry.
- 1 can (400 ml) coconut milk: Gives the curry its creamy, luscious texture and mild sweetness.
- 1 cup vegetable broth: Helps to create a perfect curry consistency and deepen flavor.
- Salt and freshly ground black pepper, to taste: To season and bring all elements into harmony.
- Fresh cilantro, chopped (for garnish): Adds a burst of freshness and vibrant green color.
- Cooked rice or naan bread, to serve: Perfect accompaniments to soak up that delicious curry sauce.
How to Make Kohlrabi Curry with Roasted Chickpeas Recipe
Step 1: Roast the Chickpeas
Start by preheating your oven to 200°C (390°F). Spread the rinsed chickpeas on a baking sheet, drizzle with 1 tablespoon of olive oil, then sprinkle with salt, pepper, and half a teaspoon of cumin. Toss everything together so the chickpeas are evenly coated before roasting them for about 20 to 25 minutes. Once done, they should be crispy and golden, adding a delightful crunch as a topping later.
Step 2: Sauté the Aromatics
While the chickpeas roast, heat the remaining olive oil in a large saucepan over medium heat. Toss in the finely chopped onions and cook until they turn translucent and soft—this takes about 5 minutes and lays down a flavorful base for the curry.
Step 3: Build the Spice Mixture
Add the minced garlic, freshly grated ginger, and the remaining spices: cumin, coriander, curry powder, turmeric, and paprika. Stir constantly for a minute or so until the aroma fills your kitchen. This simple step awakens the spices and enhances their flavors dramatically.
Step 4: Simmer the Kohlrabi
Stir the diced kohlrabi into the saucepan, making sure each piece is well-coated with the spice mixture. Pour in the coconut milk and vegetable broth, then bring to a gentle simmer. Cover the pot and let it cook for 20 to 25 minutes, or until the kohlrabi becomes tender but still holds its shape nicely.
Step 5: Season and Rest
Season the curry with salt and freshly ground black pepper to taste. Remove the pan from the heat and let it sit for a few minutes. This resting period allows the flavors to marry beautifully, resulting in a richer and more harmonious curry experience.
Step 6: Serve with Roasted Chickpeas and Cilantro
Ladle the rich kohlrabi curry into bowls and generously sprinkle the crunchy roasted chickpeas over the top. Garnish with freshly chopped cilantro for that burst of color and freshness. Serve alongside cooked rice or warm naan bread to perfectly round out the meal.
How to Serve Kohlrabi Curry with Roasted Chickpeas Recipe
Garnishes
Fresh cilantro is the classic and vibrant finish that brightens the flavors and adds a touch of herbal freshness. You can also sprinkle some toasted sesame seeds or a squeeze of fresh lime juice for extra zing if you like.
Side Dishes
This curry shines best with a side of fluffy basmati rice or warm, pillowy naan bread. Both are fantastic for soaking up the creamy curry sauce and roasted chickpeas, making the meal more filling and satisfying.
Creative Ways to Present
Try serving this Kohlrabi Curry with Roasted Chickpeas Recipe over a bed of quinoa or alongside roasted root vegetables for a wholesome bowl. For a fun twist, use the curry as a flavorful topping for baked potatoes or stuffed into pita pockets with fresh greens.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover curry into an airtight container and keep it refrigerated for up to 3 days. The flavors actually tend to deepen overnight, making the next day’s meal even more delicious.
Freezing
This curry freezes well! Place cooled portions in freezer-safe containers or bags. It can be stored for up to 2 months, making it a perfect meal prep option for busy weeks.
Reheating
To reheat, thaw the curry overnight in the fridge if frozen. Warm it gently in a saucepan over medium-low heat, stirring occasionally. You may want to add a splash of water or broth if the curry has thickened too much.
FAQs
Can I use fresh chickpeas instead of canned for this recipe?
Absolutely! Just remember to soak and cook fresh chickpeas until tender before roasting them, as raw chickpeas won’t crisp up properly without being pre-cooked.
Is kohlrabi hard to find? Can I substitute it?
If kohlrabi isn’t available, sturdy vegetables like turnips, rutabagas, or even peeled and diced potatoes can be fun substitutes that also soak up the curry flavors well.
How spicy is this curry?
This Kohlrabi Curry with Roasted Chickpeas Recipe is mildly spiced with warm, fragrant spices, making it approachable for most palates. You can always add a pinch of chili powder or fresh chopped chili for more heat.
Can I make this recipe vegan?
Yes! The recipe as written is completely vegan, using coconut milk and vegetable broth with no animal products, so it’s a perfect option for plant-based eaters.
What’s the best way to get the chickpeas crispy?
Make sure to dry the chickpeas well before roasting and give them enough space on the baking sheet so they roast evenly instead of steaming. Roast at a high temperature so they become golden and crunchy.
Final Thoughts
I can’t recommend this Kohlrabi Curry with Roasted Chickpeas Recipe enough if you want a dish that’s simultaneously cozy, flavorful, and surprisingly easy to make. It brings together amazing textures, vibrant colors, and soul-warming spices that will keep you coming back for more. Give it a try—you might just discover a new favorite in your weekly rotation!
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Kohlrabi Curry with Roasted Chickpeas Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 45m
- Total Time: 1h 0m
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Indian
- Diet: Vegetarian
Description
This vibrant Kohlrabi-Curry with roasted chickpeas is a flavorful vegetarian dish that combines tender kohlrabi simmered in a fragrant coconut milk and spice sauce, paired with crispy oven-roasted chickpeas for added texture and protein. Perfectly served with rice or naan, this curry offers a comforting, aromatic meal with an exciting combination of spice and crunch.
Ingredients
Vegetables & Fresh Ingredients
- 2 medium kohlrabi, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Fresh cilantro, chopped (for garnish)
Canned & Packaged Ingredients
- 1 cup canned chickpeas, drained and rinsed
- 1 can (400 ml) coconut milk
- 1 cup vegetable broth
Oils & Spices
- 2 tablespoons olive oil
- 1 teaspoon ground cumin (divided into 1/2 teaspoon for chickpeas and 1/2 teaspoon for curry)
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
Instructions
- Roast Chickpeas: Preheat your oven to 200°C (390°F). Spread the chickpeas evenly on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt, black pepper, and 1/2 teaspoon ground cumin. Toss them to coat thoroughly and roast for 20-25 minutes until they become golden and crispy.
- Sauté Onions: While chickpeas roast, heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes until the onions are soft and translucent.
- Add Aromatics and Spices: Stir in the minced garlic, grated ginger, and the remaining spices—1/2 teaspoon cumin, ground coriander, curry powder, turmeric, and paprika. Cook for another minute until the mixture is fragrant and well combined.
- Cook Kohlrabi in Coconut Sauce: Add the diced kohlrabi to the saucepan and stir to coat the vegetable pieces with the spice mixture. Pour in the coconut milk and vegetable broth, then bring the curry to a gentle simmer. Cover the pan and let it cook for 20-25 minutes until the kohlrabi is tender when pierced with a fork.
- Season and Rest: Season the curry with salt and freshly ground black pepper according to your taste. Remove the pan from heat and allow the curry to rest for a few minutes to let the flavors meld together fully.
- Serve: Spoon the kohlrabi curry into serving bowls. Garnish with the crispy roasted chickpeas and fresh chopped cilantro. Serve alongside cooked rice or warm naan bread for a complete meal.
Notes
- Roasting the chickpeas separately ensures they stay crispy and add a contrasting texture to the creamy curry.
- If you prefer spicier curry, add a pinch of cayenne pepper or fresh chili at the step where spices are added.
- Kohlrabi can be substituted with turnips or potatoes if unavailable.
- For a vegan option, ensure the naan bread is dairy-free or serve with rice.
- Leftovers can be refrigerated for up to 3 days and taste even better after the flavors have developed overnight.
