Culinary Guides

Kohlrabi is not a curry vegetable by tradition, but its crisp, mild sweetness takes to Thai red curry paste beautifully. When we are pulling kohlrabi by the crateload, this is where a good share of it ends up: a warming, coconut-rich pot that uses both the bulbs and the leaves. Served over rice with a scatter of parsley, it is a full meal.

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 diced tomatoes with their juices
• Kosher salt
• 1 (14-ounce) can full-fat coconut milk
• 2 tablespoons Thai red curry paste, plus more to taste
• 1 tablespoon honey
• 1 (14-ounce) can chickpeas, drained
• Cooked white rice for serving
• Minced parsley for serving

Directions

Prep the kohlrabi

1. Separate the leaves from the bulbs. Discard the tough stems and thinly slice the leaves into ribbons.
2. Peel the bulbs and cut into 1/2-inch cubes.

Build the curry

1. Heat the coconut oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring often, until translucent, about 5 to 6 minutes.
2. Add the kohlrabi cubes, sliced leaves, and garlic and cook, stirring, about 3 minutes.
3. Pour in the white wine to deglaze, then cook about 5 minutes more, until the leaves wilt and the cubes begin to soften.
4. Stir in the diced tomatoes with their juices, reduce the heat to medium-low, and season with kosher salt. Cover and simmer about 10 minutes.
5. In a bowl, whisk together the coconut milk, red curry paste, and honey. Stir into the pot along with the drained chickpeas.
6. Simmer on low, stirring now and then, 10 to 15 minutes, until the kohlrabi is tender and the sauce thickens. Taste and add more salt or curry paste to your liking.
7. Serve over warm white rice with a sprinkle of parsley.

Grower's tip: Kohlrabi is a race against woodiness. Harvest the bulbs when they reach two to three inches across; past that they turn fibrous. Do not toss the tops either, the young leaves cook down like collards and belong right in the pot.

Like most curries, this tastes even better the next day once the flavors settle.

This is a great way to put a heavy harvest to use. Grow your own kohlrabi, onions, and parsley for a curry that starts in the garden.