Dr. Padma Garvey

The plant-based Doctor Mom 

Kohlrabi and Peanut Curry

Impress your friends, family, and coworkers by making a dish with a vegetable that they may have never tried before.  Kohlrabi looks like a green beet root, tastes very much like zucchini, but tends to maintain its crunch like a cucumber.  You can find it at well-stocked grocery stores or Asian markets.  I buy it at Adams Fairacre Farms. 

Prep time: 20 minutes

Cook time: 20 minutes

Serves: 4


Three bulbs of kohlrabi, peeled and finely diced. 

Two jalapenos

1/4 cup of raw Spanish peanuts, toasted and ground

Seven to ten curry leaves

½ tsp of turmeric

One tsp of black mustard seeds

½ tsp of cumin seeds

One tablespoon of urad dal

Few dashes of hingh powder

One teaspoon of olive oil

Salt to taste

Two dried red chilies

 juice of half a lemon

In a large nonstick skillet, add one teaspoon of olive oil and heat to medium.  When oil is hot, add urad dal and heat until the dal starts to sizzle slightly.  Then add the mustard seeds, cumin, and red chilies.  When the mustard seeds start to pop, add hingh powder and the kohlrabi.   Mix well.  Add ½ teaspoon of salt, the curry leaves, and jalapenos.  Mix well again and cover with lid.  Periodically stir the curry and then cover until the kohlrabi has soften slightly.  Should take about 20 minutes.  Then at the end, add the peanut powder and turmeric. Mix well.  Add lemon juice.  Adjust salt to taste at the end. 

Serve with brown rice, millet,  or grilled whole wheat tortillas.