Spaghetti with delicious kohlrabi and chard curry sauce

Ingredients for 2 servings:

• 3 leaves of chard, large leaves
• 1 m.-large kohlrabi
• 1 large onion(s)
• 1 garlic clove(s) or 1/2 tsp garlic paste
• 100 ml water
• 3 m.-large tomato(s)
• 1 tbsp rapeseed oil
• 3 tbsp cream cheese, reduced fat, approx. 17% fat content
• ½ tsp turmeric
• ½ tsp curry powder
• 1 pinch of chili powder, more if desired
• ½ tsp salt
• ½ tsp pepper
• 1 tsp sweet paprika powder
• 250 g pasta, e.g. spaghetti

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick to prepare, vegetarian, delicious!

Wash the chard leaves and cut into strips about 1 cm wide. Peel the kohlrabi, quarter it, and then cut it into pieces about 2 mm wide. Wash the tomatoes and quarter or eighth them, depending on their size. Peel and chop the onion, peel and press the garlic clove, or chop it very finely. Bring the pasta water to a boil. When it boils, add a little salt and add the pasta. Cook according to the package instructions. Then drain. Meanwhile, heat 1 tablespoon of oil in a pan and add the onions. Sauté for about 2 minutes, stirring, until translucent. Add the crushed garlic clove (or 0.5 teaspoon of garlic puree) and sauté for another minute. Add the kohlrabi and about half the water (about 50 ml). Cover the pan and cook for about 3 minutes. Reduce the heat to medium. Check occasionally to see if there is still enough water in the pan. The bottom should be lightly covered to prevent the kohlrabi from burning. If there’s not enough water, add a little more. Add the chopped tomatoes and cream cheese. If the sauce is too thick, thin with a little more water. Place the dripping wet chard leaves on top and cover. When they collapse, stir everything together. Season to taste with turmeric, curry powder, paprika, pepper, chili powder, and salt.