Kohlrabi Curry - a delicious vegan and gluten-free curry made with a tomato-based sauce that makes a delicious accompaniment with roti, paratha or as a side dish with rice.
The seasoning and spices give it a real boost and the peanuts, coconut and lime juice enhance the taste and flavours. Kohlrabi flavoured with basic spices tossed with crushed peanuts and desiccated coconut then flavoured with lime juice to add a zing.
Kohlrabi is fantastically a versatile root vegetable that actually belongs to the cabbage family. It has a crisp, crunchy texture with a mild sweet taste. This humble vegetable naturally does well with spices and suits Indian palete very well.
The name kohlrabi literally translates to "Cabbage Turnip", Kohl (cabbage) and Rabi (turnip) in German, sometimes it is also referred to as german kohl or german turnip. It was first developed by crossing cabbage and turnips. In India, this vegetable is widely used in many regional cuisines. Generally, this vegetable is called Knol Khol, Nol Kohl, Noolkol, Ganth Gobi, Navalkol, Navil Kosu and perhaps one of the most preferred vegetables in many households for its's refreshing flavor.
This simple curry gets ready in under 30 minutes and requires little prep. Make your weeknight dinner stressfree with a quick and easy side dish for paratha or chapati such as Jeera Aloo, Capsicum Masala, Green Peas Masala, Bhindi Do Pyaza, Vegetable Chettinad, Babycorn Masala.
Kohlrabi Curry Recipe Variations and Substitutions
This is a no onion and garlic recipe, feel free to add finely chopped onions and crushed garlic clove.
Kohlrabi leaves are edible and it adds an extra flavour to the curry, try adding it if you get them along with this vegetable.
Potato or spinach makes a great combination with kohlrabi. Try adding them for a change or when you make next time.
In tadka, you can add chana dal for extra crunch and taste.
Whole Spices: I've used the regular spices that we use to make tadka -mustard seeds, cumin seeds and dry red chillies.
Dry Spices: To make this curry I've used basic spices - asafoetida, turmeric powder, chilli powder, coriander powder and cumin powder.
Liquids: Like any other Indian curry, this recipe needs oil and water.
Vegetables: Kohlrabi, pureed tomato, coriander, curry leaves, half lime.
Extras: Crushed peanuts and desiccated coconut to add a crunch and flavour to the curry.
How to make Simple Kohlrabi Curry?
In a pan, heat oil over medium heat.
Once the oil is hot, fry mustard, cumin, red chillies, curry leaves and asafoetida.
Cook tomato puree with dry spices and salt.
Add kohlrabi, water and cook on low heat until soft yet crunchy.
Add crushed peanuts, desiccated coconut, coriander, lime juice and mix until well combined.
Enjoy delicious kohlrabi curry with steamed rice or hot rotis.
Tips and tricks to make perfect kohlrabi curry
Peel:Ensure to peel the tough layer of skin completely off, cut it to half and then chop it into thin small cubes. The thinner the pieces are, the quicker it gets cooked.
Peanuts: Roast peanuts first before crushing, it gives a nice nutty taste and aroma.
Seasoning: Extra seasoning/tadka infuses great flavours and makes this curry more appetising.
Tomatoes: If you use tart tomatoes check the taste and decide if lime juice is required or not. I've used mild tomatoes which actually infuse sweet flavour so lime juice balances the spicy and sweet flavours of the curry and adds a little zing.
I've cooked the kohlrabi such that it is soft yet firm and crunchy when you bite. If you like it to be very soft and kind of melt in mouth texture then add more water and cook for a little longer. Alternatively, boil the kohlrabi first and then toss it with a tomato-based sauce. If you prefer to boil it, then you need not cook longer later with spices.
Adjust seasoning and spices as per your personal preference.
You can reduce the quantity of mustard and cumin to half if you do not like extra seasoning.
Feel free to substitute freshly grated coconut for desiccated coconut.
I've used frozen curry leaves as I didn't had fresh curry leaves in hand. Usually, I save a bunch of curry leaves in the freezer to use whenever I run out of fresh leaves and don't feel like making a trip to Asian stores which is little away from home. Use fresh curry leaves to make this curry more flavourful.
Fridge: This delicious south Indian curry stays good for 3-4 days in the fridge if stored properly in a clean airtight container.
Freezer: This i an ideal freezer-friendly recipe and a perfect dish to have in a meal prep plan. Make a big batch ahead of time, once the curry cools down, divide it into the required portions into freezer-safe containers or ziplock bags and put them in the freezer.
Defrost: Thaw the kohlrabi curry the night before you plan to consume it. Take a portion out of the freezer and pop it in the fridge to thaw overnight. Reheat it in the microwave or in a saucepan over medium heat on the stovetop until piping hot.
Kohlrabi curry paired with hot rice, mung dal and papad makes a delicious meal on midweek.
It is a tasty curry to serve with naan bread or roti.
Serve it as a side dish with dal rasam and rice for a comforting meal.
More south Indian side dishes
📖 Recipe Card
Kohlrabi Curry (knol Khol Curry)
- 1 Kadai/Skillet
- 1 Spoon
1 Cup = 250ml ; 1 Tablespoon =15ml ; 1 Teaspoon = 5ml
- 1 Tablespoon Oil
- 1 Teaspoon Mustard seeds
- 1 Teaspoon Cumin seeds
- 1 Dry red chillies break into 2-3 pieces
- few Curry leaves
- ½ Teaspoon Asafoetida
- ¾ Cup (or) 155 gms (or) 2 medium-size Tomato puree
- Salt as required
- ¼ teaspoon Turmeric powder
- 1 teaspoon Chilli powder
- ¼ teaspoon Coriander powder
- ½ teaspoon Cumin powder
- 2 Cups (or) 339 gms Kohlrabi 2 nos, peeled, halved and chopped to thin cubes.
- ⅓ Cup water
- 2 tablespoon Crushed peanuts
- 2 tablespoon Desiccated coconut
- Lime juice from ½ lime
- handful Coriander leaves
- In a deep skillet or kadai, heat oil on medium-low flame.1 Tablespoon Oil
- Once the oil is hot, add mustard, cumin and let the mustard pop and cumin sizzle.1 Teaspoon Mustard seeds, 1 Teaspoon Cumin seeds
- Now add red chillies, curry leaves, asafoetida and stir and fry for few seconds.1 Dry red chillies, few Curry leaves, ½ Teaspoon Asafoetida
- Add tomato puree followed by turmeric, chilli powder, coriander powder, cumin powder, salt and mix until well combined.¾ Cup (or) 155 gms (or) 2 medium-size Tomato puree, Salt, ¼ teaspoon Turmeric powder, 1 teaspoon Chilli powder, ¼ teaspoon Coriander powder, ½ teaspoon Cumin powder
- Increase the flame slightly and cook for 2-3 minutes.
- Now add chopped kohlrabi, water and mix until it is well coated with tomato masala. Close the kadai with a lid.2 Cups (or) 339 gms Kohlrabi, ⅓ Cup water
- Reduce the heat to lowest possible setting and cook for around 10 minutes.
- Take off the lid, add desiccated coconut, crushed peanuts, coriander, lemon juice, mix well and turn off the heat.2 tablespoon Crushed peanuts, 2 tablespoon Desiccated coconut, Lime juice, handful Coriander leaves
- Serve piping hot kohlrabi curry with roti or rice.
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