Curry coconut kohlrabi with mint

Ingredients for 4 servings:

• 2 tbsp oil (cold-pressed peanut oil)
• 2 tsp curry powder
• 1 tsp chili flakes
• 1 tsp lemon pepper
• 1 bunch of spring onions
• 2 large kohlrabi
• 1 cup vegetable broth
• 2 sprigs mint, fresh
• 2 tbsp crème fraîche
• 1 tbsp desiccated coconut
• n. B. Pepper, from the mill
• Sea salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

an exotic seduction

Heat the peanut oil and briefly roast the curry powder, chili flakes, and lemon pepper. Add the finely chopped leek rings and sauté briefly. Deglaze with the vegetable stock. Add the kohlrabi, cut into sticks. With the lid closed, sauté the kohlrabi with the mint, then remove the mint. The kohlrabi should be firm to the bite. Remove the vegetables from the stock with a ladle and mix with the coconut paste and crème fraîche. Season to taste with salt and pepper. This dish can be eaten as a standalone meal or as a vegetable side dish. Tip: You can also stir in 200g of paneer (Indian cream cheese) and let it marinate.