Kohlrabi curry with pine nuts and spring onions

71My last post is over a week overdue and I feel awful. A fine foodbloger I am. Coming home from work much later doesn’t really leave much time, or energy, to try something new. Especially when you realise you still have to do the shopping. But that is a part of being an adult, right? We press the butt cheeks together and deal with it.

In that sense I also should know that filling the day with activities to the last minute isn’t such a good idea. Last week has been pretty hectic, so my meal plans consisted mostly of the dishes I already featured on the blog. I said mostly, because pizza sometimes was the only option, after I wasn’t able to get all the ingredients before the shops closed. This is the thing I sometimes tend to forget, that shops here in Munich are closing at 8pm.

Well, to put something new on the menu, and not spend the remaining evening in the kitchen, I made this kohlrabi curry. I cooked it during the week, with the intention of taking it to work for lunch. I’ll skip the fact that I actually forgot to take it with me. Nonetheless I was quite happy to come home and having the dinner ready.

Preparation time: 15min     Cook time: 15min

Serves 4.

5 kohlrabis

1 onion

1 garlic clove

2 cm ginger

vegetable oil

2 tbsp curry powder

300ml vegetable stock

2 spring onions

2 tbsp pine nuts

150g yoghurt

1-2 tbsp lemon juice

62Peel the vegetables. Cut the kohlrabi into thin pieces, the onion into fine cubes and chop the garlic. Grate the ginger and fry it on high heat with the onion and the garlic. When the onion starts looking glassy add the curry powder and salt. Lower the heat and add the kohlrabi. Stir well and let it cook for few minutes. Pour the vegetable stock over the kohlrabi and let it cook for 10min with the lid on.

Wash the spring onions and cut in rings. Fry the pine nuts on a small pan until golden brown.

Move the curry aside and stir in the yoghurt. Season it with the lemon juice, salt and pepper. Put the curry into deep plates and garnish with spring onions and pine nuts and serve.657074

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