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 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 2servings
Author Klaraslife
Ingredients
1kohlrabi
1/3hokkaido pumpkin
1pieceof fresh ginger
2clovesof garlic
20gfrozen peas
1onion
6broad beans
fresh coriander
1spring onion
200mlcoconut milk
150mlhot water
2tbsptomato paste
1tspturmeric
1tspcurry powder
2tbspsoy sauce
1tbspplum paste
1tbspapple cider vinegar
1Piri Piri or other chili
2tbspsunflower oil
1tbsproasted sesame oil
Salt & pepper from the mill
young green leaves of radish
2-3small 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.