Kohlrabi pumpkin Curry with young radish greens

This post is also available in german/deutsch.The weather is nice. The sun is shining. We simply take the time to prepare a tasty kohlrabi pumpkin curry dish.
Fresh ingredients as possible, a portion of fun and the delicious meal is prepared in no time.
Try it out and enjoy the moment.

RADISH GREENS

Did you know that you can eat the green from the radish? Super tasty and healthy. It´s best to choose the young leaves at the beginning. But you can also eat the larger leaves. Goes well with salads, curries and hearty stews.

Kohlrabi pumpkin curry

1 kohlrabi
1/3 hokkaido pumpkin
1 piece of fresh ginger
2 cloves of garlic
20 g frozen peas
1 onion
6 broad beans
fresh coriander
1 spring onion
200 ml coconut milk
150 ml hot water
2 tbsp tomato paste
1 tsp turmeric
1 tsp curry powder
2tbsp soy sauce
1 tbsp plum paste
1 tbsp apple cider vinegar
1 Piri Piri or other chili
2 tbsp sunflower oil
1tbsp roasted sesame oil
Salt & pepper from the mill
young green leaves of radish
2-3 small fresh mushrooms

Peel the kohlrabi, beans, onion, garlic and pumpkin.
Cut everything into small pieces as desired. Likewise the ginger and the coriander stems.
Heat the sunflower oil in a saucepan and fry the tomato paste, onion, garlic and chopped ginger in it. Now add the sesame oil, then add the curry powder and turmeric and pepper. Add coconut milk and water and bring to the boil.
Then add kohlrabi cubes and strips of beans. Add plum paste, soy sauce and piri-piri and cook on at low temperature. After about 15 minutes add the fine pieces of pumpkin and the finely chopped coriander stems and cook for another 10 minutes.
Remove from the heat and season with salt and vinegar and stir in the thawed peas. Finely chop the spring onion and serve with the coriander, green of radish and mushrooms.

Tip 1: You can choose rice or noodles as a side dish.
Tip 2: For even more Asian draft add lemongrass / kaffir leaves.
Tip 3: if you want it to be a little thicker, you can use corn starch.

If you try this Kohlrabi pumpkin curry or one of our other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!

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Kohlrabi pumpkin curry

This slightly spicy kohlrabi pumpkin curry with delicate radish green, peas and beans tastes wonderfully fruity and fits perfectly in spring.

Course Curry

Cuisine asian, main dishes

Keyword beans,, pumpkin

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Author Klaraslife

Ingredients

• 1 kohlrabi
• 1/3 hokkaido pumpkin
• 1 piece of fresh ginger
• 2 cloves of garlic
• 20 g frozen peas
• 1 onion
• 6 broad beans
• fresh coriander
• 1 spring onion
• 200 ml coconut milk
• 150 ml hot water
• 2 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp curry powder
• 2 tbsp soy sauce
• 1 tbsp plum paste
• 1 tbsp apple cider vinegar
• 1 Piri Piri or other chili
• 2 tbsp sunflower oil
• 1 tbsp roasted sesame oil
• Salt & pepper from the mill
• young green leaves of radish
• 2-3 small fresh mushrooms

Instructions

• Peel the kohlrabi, beans, onion, garlic and pumpkin.
• Cut everything into small pieces as desired. Likewise the ginger and the coriander stems.
• Heat the sunflower oil in a saucepan and fry the tomato paste, onion, garlic and chopped ginger in it. Now add the sesame oil, then add the curry powder and turmeric and pepper. Add coconut milk and water and bring to the boil.
• Then add kohlrabi cubes and strips of beans. Add plum paste, soy sauce and piri-piri and cook on at low temperature. After about 15 minutes add the fine pieces of pumpkin and the finely chopped coriander stems and cook for another 10 minutes.
• Remove from the heat and season with salt and vinegar and stir in the thawed peas. Finely chop the spring onion and serve with the coriander, green of radish and mushrooms.

Notes

Tip 1: You can choose rice or noodles as a side dish.
Tip 2: For even more Asian draft add lemongrass / kaffir leaves.
Tip 3: if you want it to be a little thicker, you can use corn starch.

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