Kohlrabi and potato curry
Spur of the moment dealio with the kohlrabi from our CSA share.
I had four small kohlrabi with greens, two green and two purple bulbs.
I cut off the greens and chopped them, setting them aside.
Cut the kohlrabi into chunks, tossed with olive oil and garlic. Stared for a bit at those on a half sheet while the oven preheated to 450F and reached for some new red potatoes, which I halved or quartered and tossed with more olive oil and garlic. I'm out of ghee and regular oil, so I used olive.
Those roasted for 20 minutes. Meanwhile I got some other stuff together. Some oil into a frying pan--generous amount. Ghee would work, too.
Heated up the oil, then tossed in about a teaspoon of black mustard seed. When that began to pop, I added about a half tsp of cumin seed, a teaspoon of some really fragrant curry powder, and one chopped up yellow onion. Stirred and tossed, added a bit more oil, a bit more curry powder. When the onions started to turn ever so translucent, I added a bowlful of chopped sweet peppers. I suppose I used 7-ish of the mini peppers, equivalent to one or two of the big long sweet italian peppers or one large bell pepper. After the pepper started to soften, I added the chopped greens, some salt, and a half cup of water. Stared a bit and added some aleppo pepper.
When the oven beeped, I added the potatoes and kohlrabi, stirred well to coat, then put a lid on/vented and cooked for another 5-10 minutes. That's exactly when the brown basmati rice was done. Perfect.
Ate with pappadums. Raita would've been nice, but I'm lazy.
This was beautiful. Sadly, I forgot to turn off the stove and burnt a bit of the leftover curry. It's still edible, but the super bright colors are now dull.
I had four small kohlrabi with greens, two green and two purple bulbs.
I cut off the greens and chopped them, setting them aside.
Cut the kohlrabi into chunks, tossed with olive oil and garlic. Stared for a bit at those on a half sheet while the oven preheated to 450F and reached for some new red potatoes, which I halved or quartered and tossed with more olive oil and garlic. I'm out of ghee and regular oil, so I used olive.
Those roasted for 20 minutes. Meanwhile I got some other stuff together. Some oil into a frying pan--generous amount. Ghee would work, too.
Heated up the oil, then tossed in about a teaspoon of black mustard seed. When that began to pop, I added about a half tsp of cumin seed, a teaspoon of some really fragrant curry powder, and one chopped up yellow onion. Stirred and tossed, added a bit more oil, a bit more curry powder. When the onions started to turn ever so translucent, I added a bowlful of chopped sweet peppers. I suppose I used 7-ish of the mini peppers, equivalent to one or two of the big long sweet italian peppers or one large bell pepper. After the pepper started to soften, I added the chopped greens, some salt, and a half cup of water. Stared a bit and added some aleppo pepper.
When the oven beeped, I added the potatoes and kohlrabi, stirred well to coat, then put a lid on/vented and cooked for another 5-10 minutes. That's exactly when the brown basmati rice was done. Perfect.
Ate with pappadums. Raita would've been nice, but I'm lazy.
This was beautiful. Sadly, I forgot to turn off the stove and burnt a bit of the leftover curry. It's still edible, but the super bright colors are now dull.