Spiced Kohlrabi Curry with Peanuts and Coconut
South Indian-style curry featuring tender kohlrabi cubes in a tomato-based masala with mustard and cumin tempering. Finished with crushed peanuts, coconut, and fresh coriander for depth and texture. Quick weeknight vegetable dish requiring minimal prep.
Ingredients
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 dry red chilli, broken into 2-3 pieces
- curry leaves, handful
- ½ teaspoon asafoetida
- ¾ cup tomato puree
- salt, to taste(optional)
- ¼ teaspoon turmeric powder
- 1 teaspoon chilli powder
- ¼ teaspoon coriander powder
- ½ teaspoon cumin powder
- 2 cups kohlrabi, peeled, halved, chopped to thin cubescabbage1:1texture
softer result, reduce cook time to 5-7 minutes
- ⅓ cup water
- 2 tablespoon crushed peanuts
- 2 tablespoon desiccated coconut
- lime juice, from 1/2 lime
- coriander leaves, handful
Instructions
- 1
Heat oil in a deep skillet or kadai on medium-low flame.
- 2
Once hot, add mustard seeds and cumin seeds; let mustard pop and cumin sizzle.
- 3
Add red chillies, curry leaves, and asafoetida; stir-fry for a few seconds.
- 4
Add tomato puree, turmeric powder, chilli powder, coriander powder, cumin powder, and salt; mix until well combined.
- 5
Increase heat slightly and cook for 2-3 minutes.
- 6
Add chopped kohlrabi and water; mix until coated with tomato masala. Cover with a lid.
- 7
Reduce heat to lowest setting and cook for around 10 minutes.
- 8
Remove lid; add desiccated coconut, crushed peanuts, coriander leaves, and lime juice. Mix well and turn off heat.
- 9
Serve piping hot with roti or rice.
Tips
Cut kohlrabi into uniform thin cubes for even cooking.
Use the lowest heat setting during the 10-minute cook to prevent scorching and allow kohlrabi to soften gently.
Tomato puree can be substituted with fresh tomatoes blended smooth if preferred.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently on stovetop with a splash of water.
Prepare kohlrabi cubes and store in water in the refrigerator for up to 1 day. Complete curry can be made up to 1 day ahead; flavors meld overnight. Reheat before serving.
Serve hot with roti, rice, or bread. Pairs well with plain yogurt or raita on the side.
Common Mistakes
Do not skip the low-heat cook step to avoid firm or undercooked kohlrabi.
Do not add peanuts and coconut too early to avoid them becoming soggy.
Do not cover with lid after adding peanuts and coconut to avoid steam softening them.
Substitutions
Nut-Free Alternatives
General Alternatives
softer result, reduce cook time to 5-7 minutes