Boy I’m beginning to really love Tuesdays. This was week 3 of the Golden Earthworm CSA, see what was in the box HERE. One of the highlights this week was 2 pieces of kohlrabi. While kohlrabi may seem like a completely foreign veg, it is actually a member of our beloved cabbage family, and it tastes a lot like broccoli stems (which I LOVE). Tonight I thought to use it, along with swiss chard and garlic scapes, to make Thai curry. With just a few pantry staples (coconut milk, curry paste and peanut butter) this recipe can be whipped up in as much time as it takes to order in Thai. Be creative with what veggies you use, as anything goes–I’ve made this with carrots, celery, broccoli and even chayote!
Kohlrabi Curry
- 2 kohlrabi, peeled, quartered and sliced
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 1 T fresh chopped ginger
- 3-4 chilis (optional, I like things spicy so I used the Vietnamese chilis pictured)
- Garlic scapes, cut into 1-inch pieces
- 2 cups chard, washed and chopped
- 1 can coconut milk
- 2 T red (or green) curry paste
- 2-3 T peanut butter (I prefer chunky for this, but smooth is fine)
- Scallions (for garnish)
- Salt
- In a medium sized pot, Sauté the onion, garlic, ginger and chilis in a neutral oil (canola, safflower) over medium high heat until browned
- Add the kolhrabi, scapes and chard and continue to cook for another 3-5 minutes, until the chard wilts and the kohlrabi softens up a little; season with salt
- Add the curry paste and coconut milk, then fill the coconut milk can about 1/2 way with water, swish it around to get any remaining coconut milk, and add to the pot. Stir until the curry paste is dissolved. After the mixture boils, lower heat to a simmer and stir in the peanut butter until dissolved.
- Cook for about 10 minutes. Taste and season as necessary with salt. Garnish with sliced scallions and serve over rice.
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11 Comments
That was so good! We used broccolini, yellow squash, red pepper and mushrooms, and I’ll sure we’ll make it again with other stuff soon. Thanks guys!
Thanks Catherine! Glad you liked it—sounds delicious!
I’m so excited to have discovered your blog! I’m a new member of the Sunnyside CSA (which comes from the same farm as yours).
I think we’re going to try this recipe tonight! Thanks!!
Hi, we belong to the same CSA! I was excited to discover your blog. We just made some garlic scape pesto (after I was told that there is good reason why almost all the garlic scape recipes are for pesto!) and we’re planning to make a South Indian curry of the Swiss chard and spinach. Haven’t yet decided what to do with the kohlrabi, especially because we only got two small ones (don’t want to add them to my curry). Thoughts?
You have inspired yet again. We are gonna do a CSA when we move out to Cincinnati. Very excited, there are so many out there. Had looked at it previously but it didn’t fit a the time. Thanks again!
I’ve been following your blog for a short while now when I saw this post. I’d never heard of Kohlrabi before. I hoped we would get some in our CSA box and we finally did this week. I made your recipe tonight, substituted collard greens for the swiss chard, and added carrots. It was fantastic, thanks for sharing. I wouldn’t have had a clue what to do with this, and it quite possibly would have wilted in my fridge!
Joanna and SF: Aren’t Golden Earthworm veggies the BEST? I’m glad you both have found the blog–keep checking in to see how we’re using the contents.
SF: If you don’t want to put kohlrabi in the curry, you can make a quick slaw with it. If you slice it into matchsticks and toss with some oil, vinegar, mustard and salt and pepper, it might work as a nice accompaniment to your curry main dish.
Elissa: You’ll probably get awesome veggies when you’re in Cincinatti. Can’t wait to hear how you put them to use!
Anonymous: Glad you liked the recipe!
I’m a meat eater who tries to go meatless a few days a week. This recipe made it very easy to do so, great!
Glad your trying to go meat-less a few days a week… There are tons of recipes on this blog to help you out!
Wow!! We just tried this tonight and it was awesome!! We almost didn’t try it b/c it sounded a little strange, but it is just sooo good. Thank you for the recipe!
Jen: I am so happy that you decided to try this dish! It is a very versatile recipe–you can substitute almost any vegetable for the kohlrabi.