KOHLRABI CURRY

By Clarabell

Ingredients

• 1 whole kohlrabi, diced
• 2 t olive oil, divided
• 2 T minced garlic, divided
• 1 c rice
• 1/2 whole onion
• 1 whole tomato
• 1/2 c water, divided
• 1/2 t mustard seeds
• 1/2 t cumin seeds
• 1 T lemon juice
• 1 t curry powder
• 1 t chili powder
• 1/2 t Kosher salt

Preparation

Step 1

Preheat the oven to 450 degrees. Toss the kohlrabi with 1 t of the olive oil and 1 T of the minced garlic. Spread evenly on a baking sheet.Bake about 20 minutes. In the meantime, cook the rice according to package directions,

Dice the onion and tomato. In a medium sauce pan, heat the other teaspoon of olive oil and 1/4 c of the water. Add in the mustard and cumin seeds. When the seeds begin to sputter, add in the onion and saute until tender. Then, add in the tomato and cook just until tender. Add in the roasted kohlrabi, along with the lemon juice, curry powder, chili powder, salt and other 1T of the garlic and the remaining 1/4 c water. Cook on low 8-10 minutes or until the water cooks down. Serve over the rice.