Kohlrabi and chard curry

Ingredients for 2 servings:

• 2 kohlrabi, peeled and diced
• 400 g chard or spinach, washed and cut into strips
• 4 spring onions
• 2 cm ginger, fresh, peeled and finely chopped
• 1 pinch of coconut oil
• 150 g cocktail tomatoes, washed and quartered
• 1 tbsp curry powder
• 5 tbsp natural yogurt
• 100 ml vegetable stock
• n. B. Coriander leaves, fresh, finely chopped
• n. B. Sprouts, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

a pleasant surprise, can also be prepared with spinach

Heat coconut oil in a wok or deep frying pan. Sauté the spring onion, kohlrabi, and ginger for 4 minutes. Stir in the chard or spinach and fry until wilted. Dust everything with curry powder and fry until fragrant. Now add the tomatoes, deglaze with the broth, stir in the yogurt, and cook over medium heat for 5 minutes. Add the sprouts and coriander leaves and serve. I used a sprouting mix.