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Indian Kohlrabi & Chickpea Curry | Creamy & Autumnal
(0)
35 min
Under an hour
Knuspr-Küche
Knackig-zarter Kohlrabi und nussige Kichererbsen, sanft geschmort in einer aromatischen Kokos-Tomaten-Sauce mit Garam Masala, Kreuzkümmel und frischem Ingwer. Ein wärmendes, herbstliches Wohlfühlgericht aus der indischen Küche, serviert mit feinstem Basmatireis.
Preparation method
Preparation & rice
Rinse the basmati rice thoroughly in a fine-mesh sieve under cold water until the water runs clear. Then cook in lightly salted water according to the package instructions for approx. 10–12 minutes until done, and leave covered to keep warm.
Thoroughly peel the fresh kohlrabi, remove any woody parts, and cut into bite-sized cubes of approx. 1.5 cm. Peel and finely dice the yellow onion, garlic cloves, and fresh ginger. Drain the chickpeas in a sieve, rinse thoroughly with cold water, and drain well.
Frying kohlrabi & preparing curry
Heat 1 tbsp of coconut oil over medium heat in a large, deep pan or a wide braising pot. Add the kohlrabi cubes and sauté for 4–5 minutes, stirring occasionally, until lightly golden brown so that they develop subtle roasted aromas. Then transfer briefly to a plate.
Chef's tip
Don't throw away tender kohlrabi leaves: fresh inner leaves can be finely chopped and sprinkled over the finished curry at the end together with the coriander.
The curry is ideal for meal prep – when reheated the next day, the Indian spices taste even more intense.
Ingredients
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