HOW TO WITH KOHL RABI | & TAMARIND CURRY

One of the great joys of gardening is growing veg. Seeing your lovely organic crops become a nourishing plate of food is just what life is about. It’s even more satisfying experimenting with veg you aren’t used to having. This unusual looking brassica has a slight alien aesthetic, but don’t let that put you off. Its smells lovely and has a real nutty flavor. The green varieties tend to be sown from mid spring to mid-summer for crops ready to eat now and the more vivid purple varieties can be sown ready for an autumn crop in mid-summer. Kohl rabi is very much loved in south Asian countries like Vietnam; it’s sweet, crunchy taste and firmness packs a punch in a curry based dish.

So If you get a good old trusty veg box or have grown your own this year and are unsure what to do with it, how about try this Kohl rabi and tamarind coconut curry. It is really flavorsome and easy to prepare and should surely get you thinking of the warm streets of Asia.

KOHL RABI~TAMARIND~COCONUT CURRY

Ingredients | serves 4
  • onion 1, chopped
  • garlic 4 cloves, minced
  • ginger 2 cm piece, peeled and roughly chopped
  • red chilli 1, roughly chopped
  • coriander a bunch, leaves separated from stems
  • oil or coconut oil
  • 1 tsp black mustard seeds
  • curry leaves a small handful (optional)
  • 1/2 tsp turmeric
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • plum tomatoes(handful) diced
  • 2 tbsp tamarind paste (mixed into 3 tbsp warm water to paste)
  • 1 red pepper sliced
  • handful of green beans topped and halves
  • 1/2 medium kohl rabi sliced into thin rounds
  • tin coconut milk
  • cooked basmati rice to serve

Method

STEP 1

Blend the onion, garlic, ginger, chili and the coriander stems until it makes a paste. Heat 1 1/2 tbsp oil in a pan and fry the black mustard seeds and curry leaves until fragrant. Add the paste. Fry for 2 minutes adding a splash of water if necessary to stop sticking then add the turmeric, coriander powder and cumin and fry for 2 minutes. Add all the veg and fry for a further 2 minutes then add the tomatoes and the tamarind with 200ml of water until the tomatoes start to break down.cook for a further 10 minutes until the tomatoes break down, then add the coconut milk and cook for a further 10 minutes or until the veg is cooked to your liking.

STEP 2

Serve with rice and the rest of the coriander leaves. coconut shavings optional