Curry Coconut Kohlrabi with Mint
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon oil, (cold-pressed peanut oil)
- 2 teaspoons curry powder
- 1 teaspoon chilli flakes
- 1 teaspoon lemon pepper
- 1 bunch spring onion (s)
- 2 large kohlrabi
- 1 cup vegetable broth
- 2 sprigs mint, fresh
- 2 tablespoon crème fraîche
- 1 tablespoon desiccated coconut
- Pepper, from the mill
- sea-salt
Print Recipe
Pin Recipe Instructions
- Heat the peanut oil and briefly toast the curry powder, the chilli flakes and the lemon pepper.
- Add finely chopped leek rings and sauté briefly. Deglaze with the vegetable stock.
- Add the kohlrabi cut into sticks. With the lid closed, steam the kohlrabi with the mint, then remove the mint again. The kohlrabi should be firm to the bite.
- Lift the vegetables out of the broth with a ladle and mix with the coconut pulp and creme fraiche. Season to taste with salt and pepper.
- This dish can be eaten as a separate meal or as a vegetable side dish.
- Tip: You can also fold in 200 g panir (Indian cream cheese) and let it steep.
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