Summary

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

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Instructions

1. Heat the peanut oil and briefly toast the curry powder, the chilli flakes and the lemon pepper.
2. Add finely chopped leek rings and sauté briefly. Deglaze with the vegetable stock.
3. 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.
4. 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.
5. This dish can be eaten as a separate meal or as a vegetable side dish.
6. Tip: You can also fold in 200 g panir (Indian cream cheese) and let it steep.