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
Scale
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.
