Kohlrabi Curry

We hadn't had a curried flavor meal in quite a while so this was a nice change of pace. This was pretty easy meal to make. I would suggest having all your vegetables chopped before you start cooking.

To make the curry, saute a 1/2 c chopped onion and 1 clove minced garlic in 1 T olive in pot or large skillet (I used a skillet) for 3- 4 minutes. Add 1/2 t dry mustard, 1/2 t ground cumin, 1/4 t ground turmeric, and 1/4 t ground coriander and stir-fry for about 30 seconds. Add 1 c diced, peeled kohlrabi bulbs (cut all the little ends off) and 1 c chopped potatoes and stir briefly. Add 2 c chopped tomatoes (or 1 15-oz can diced tomatoes, drained), 1/2 c water, 3/4 t salt, and 1/2 t sugar. Bring to a boil and then simmer until vegetables are crisp-tender, about 15 minutes. If you remembered not to just compost the leaves of the kohlrabi (which is what I did, so I omitted this part. It's good either way), add a couple of handfuls of finely chopped kohlrabi leaves and simmer 8 - 10 minutes. Stir in 1/2 c edamame (or you could also use regular peas) and cook until edamame is tender. Serve over rice.

Curtis and I enjoyed this meal. J really like the potatoes and kohlrabi (and the rice). In this meal, the two are indistinguishable. Just make sure you peel enough of the skin off the kohlrabi. Otherwise, you will find fibrous bites spread throughout the meal. M somewhat liked it. She didn't dislike the flavors. She ate the rice great and picked out all the edamame. She claimed she liked the kohlrabi, but she didn't take more than a couple of bites of the kohlrabi and potatoes. Maybe next time she'll be more enthusiastic.