Vegetarian – Kohlrabi Curry

preparation

1. Soak the dried mu-err mushrooms. Peel the kohlrabi and cut into finger-thick pieces. Put any kohlrabi green aside. Peel the potatoes and cut them to the same size as the kohlrabi. Cut the spring onions into rings. Peel and finely dice the garlic.

preparation

1. Heat the peanut oil in a pan and fry the kohlrabi in portions (3 portions for me) and remove. Sear the potato cubes and take them out too. Briefly sweat the spring onions in the fat, then add the garlic.
2. Roast the curry and put the potato and kohlrabi cubes back in the pan. Deglaze with the coconut milk and half of the broth, cover and simmer gently for 10-15 minutes. In the meantime, remove the mu-err mushrooms from the liquid, squeeze out and cut into small pieces.
3. After 10 or minutes, prick the potatoes and kohlrabi cubes with a fork to see how soft they are. Crunchy kohlrabi is okay, but potatoes al dente are not possible. ;-)) Cook the mushrooms 5 minutes before the end of the cooking time. Finally, season with pepper, soy sauce and curry and, if necessary, pour in the broth again. There was too much coconut on it for me, so more broth. Finally fold in the finely chopped kohlrabi green. If you like it very spicy, you can adjust it with chilli.

Product info

1. Kashmir curry Ingredients: turmeric, chilli, coriander seeds, fenugreek seeds, fennel seeds, black pepper, cumin, citrus root, brown mustard seeds, long pepper, black cumin, galangal, cardamom seeds, mace, cinnamon blossoms, cloves. The curry is medium hot or slightly hotter. On a sharpness scale of 1-10, I would give it a 6.

annotation

1. If there is no green on the kohlrabi, it doesn’t matter. If there is a huge bush on it, it is too much and usually too hard. But 1-2 small papers give an interesting note.