Kohlrabi & Chickpea Curry

Kohlrabi isn’t a traditional Thai ingredient, but its crisp texture and slightly sweet flavor pair wonderfully with the bold flavors of Thai red curry paste. This unexpected combination creates a unique, delicious, hearty, and satisfying dish. We've been harvesting hundreds of pounds of kohlrabi recently, and my imagination has been running wild with different ways to prepare this seasonal gem. This curry is one of my favorite creations—warm, comforting, and full of vibrant flavors that make the most of this versatile vegetable.

Ingredients

• 1 large or 2 small kohlrabies (with leaves, about 1 pound total)
• 2 tablespoons coconut oil
• 1 medium-sized yellow onion, thinly sliced
• 3 cloves of garlic, minced
• 1/4 cup dry white wine
• 1 (14-ounce) can of diced tomatoes with their juices
• Kosher salt
• 1 (14-ounce) can full-fat coconut milk
• 2 tablespoons Thai red curry paste, plus additional to taste
• 1 tablespoon honey
• 1 (14-ounce) can chickpeas, drained
• Cooked white rice for serving
• Minced parsley for serving

Directions

Prepare the Kohlrabi

1. Separate and Slice:
   Begin by separating the leaves from the kohlrabi bulbs. Discard the tough stems and thinly slice the leaves into ribbons. These greens will add a delightful texture and a hint of earthiness to the curry.
2. Peel and Cube:
   Using a sharp knife, peel the kohlrabi bulbs to remove the tough outer skin. Once peeled, cut the kohlrabi into 1/2-inch cubes and set aside.

Sauté the Aromatics

1. Heat the Oil:
   Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, add the thinly sliced onion.
2. Cook the Onion:
   Cook the onion, stirring often, until it becomes translucent and fragrant, about 5-6 minutes. The onion forms the flavorful base of the curry, infusing the dish with a gentle sweetness.

Cook the Kohlrabi

1. Add Kohlrabi and Garlic:
   Add the cubed kohlrabi, sliced leaves, and minced garlic to the pot. Stir the mixture frequently, allowing the kohlrabi to begin softening and the garlic to release its aroma for about 3 minutes.
2. Deglaze with Wine:
   Pour in the dry white wine, stirring to deglaze the pot. The wine adds a subtle acidity that balances the richness of the coconut milk.
3. Continue Cooking:
   Continue to cook for another 5 minutes until the kohlrabi leaves are mostly wilted and the cubes begin to tenderize.

Add Tomatoes and Simmer

1. Mix in the Tomatoes:
   Mix in the diced tomatoes along with their juices. Reduce the heat to medium-low and season the curry with a healthy pinch of kosher salt. The tomatoes add a tangy sweetness and help create a luscious sauce.
2. Simmer:
   Stir well to combine, then cover the pot and let the mixture simmer gently for about 10 minutes, allowing the flavors to meld together.

Incorporate the Curry Paste and Coconut Milk

1. Whisk the Mixture:
   Whisk together the full-fat coconut milk, Thai red curry paste, and honey in a small bowl until smooth. This mixture is the heart of the curry, providing depth, heat, and a touch of sweetness.
2. Add to the Pot:
   Pour the coconut milk mixture into the pot, stirring to combine with the kohlrabi and tomatoes. Add the drained chickpeas, which will soak up the flavorful sauce while adding protein and texture.

Final Simmer and Adjustments

1. Simmer Until Tender:
   Let the curry simmer on low heat for another 10-15 minutes or until the kohlrabi is tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
2. Adjust Seasoning:
   Taste the curry and adjust the seasoning as needed, adding more salt or curry paste if you prefer a spicier dish. Add more curry paste or hot sauce if you prefer a spicier dish.

Serve

1. Ladle and Garnish:
   To serve, ladle the curry over warm cooked white rice bowls. The rice absorbs the rich, flavorful sauce, delighting every bite.
2. Garnish:
   Garnish with a minced parsley sprinkle for a pop of color and fresh flavor.

Additional Tips

• Make It Ahead: This curry tastes even better the next day as the flavors develop. Prepare it and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
• Vegetarian/Vegan Options: The recipe is naturally vegetarian and can easily be vegan by ensuring the Thai red curry paste and honey are vegan-friendly. You can also substitute the honey with maple syrup or agave nectar.
• Serving Suggestions: Pair this curry with naan or flatbread for an even heartier meal. A fresh cucumber salad can also complement the rich flavors and provide a refreshing contrast.

This Kohlrabi & Chickpea Curry is a creative and delicious way to enjoy kohlrabi's unique flavor and texture. Its warming spices, creamy coconut milk, and nourishing ingredients make it a comforting dish perfect for any day of the week. Enjoy experimenting with this recipe and don’t be afraid to make it your own!