Spinach and kohlrabi curry with peanut butter

Ingredients for 2 servings:

• 2 large kohlrabi
• 200 g spinach, frozen
• 1 onion(s)
• 1 garlic clove(s), finely chopped
• 3 slice(s) ginger root, fresh
• 150 ml vegetable stock
• salt and pepper
• nutmeg
• Caraway powder
• 1 tsp Thai curry paste
• 2 tbsp peanut butter
• 100 ml milk or cream
• 1 tbsp sesame oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Dice the onion and finely slice the ginger. If you like, finely chop 1-2 cloves of garlic as well. Peel the kohlrabi, halve it, and cut it into 1 cm thick slices, then into approximately 0.5 cm thick sticks. You can also coarsely grate it. Heat a little sesame oil, briefly sauté the onion with the ginger and garlic, then add the kohlrabi and sauté briefly. Deglaze with the vegetable stock and add the spinach. Season with curry paste, nutmeg, a little caraway, and pepper. Sauté for a few minutes, then stir in the milk or cream and the peanut butter. If you like, you can also use coconut milk instead of the milk. Simmer gently for another 20 minutes, until the kohlrabi sticks are cooked but still have a bite. Season with salt and, if you like, chili. Boiled or mashed potatoes are delicious.