Kohlrabi and potato curry

Ingredients for 2 servings:

• 400 g kohlrabi, cleaned
• 300 g potatoes, peeled
• 2 tomatoes, diced
• 2 tbsp rapeseed oil
• 1 onion(s), finely chopped, approx. 70 g
• 1 garlic clove(s), finely chopped or a little more
• 1 tbsp ginger root, finely chopped
• 1 tsp cumin
• ½ tsp turmeric powder
• 1 tsp garam masala
• 100 ml vegetable stock
• Coriander leaves, freshly chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan Nepalese preparation

Cut the kohlrabi into approximately 1 cm wide slices, then into 1 cm wide sticks. Cut the potatoes in the same way. Heat the oil in a saucepan. Sauté the diced onion, add the ginger, garlic, and cumin, and fry briefly. Stir in the turmeric and garam masala and roast briefly. Deglaze with the vegetable stock. Add the potatoes and kohlrabi to the pan and simmer gently with the lid on for about 15 minutes. You may need to add a little more stock. Stir in the diced tomatoes and heat through. Serve on plates and sprinkle with cilantro or parsley.