One Pot Lentil and Kohlrabi Curry
Recipe compliments of Lisa Ramirez, Assistant Farm Manager 2012 season.
2 TBS extra-virgin olive oil
2 garlic cloves, pressed
1/2 onion sliced
1 TBS finely chopped peeled fresh ginger
1 TBS white wine vinegar
1 cup dried lentils
1 can garbanzo beans
3 large kohlrabi (about 1 1/4 to 1 1/2 pounds); leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice (about 3 cups)
1 1/2 tablespoons sweet curry powder
1 cup rice (brown or white)
6 cups water
Extra turmeric, coriander and cumin to taste
1/2 cup chopped green onions or chives
1/2 cup chopped fresh mint or cilantro
Pita or Naan bread
In a heavy pot over medium heat, saute garlic, onion and ginger in olive oil. Add white wine vinegar, lentils, garbanzo beans, kohlrabi and sliced leaves, curry powder and rice. Bring to a boil. Reduce heat, cover and simmer for 30 minutes until rice and lentils are tender. Stir and add turmeric, coriander, and cumin to taste. Garnish with chopped green onions or chives and chopped mint or cilantro. Serve with warmed pita or naan bread.
2 TBS extra-virgin olive oil
2 garlic cloves, pressed
1/2 onion sliced
1 TBS finely chopped peeled fresh ginger
1 TBS white wine vinegar
1 cup dried lentils
1 can garbanzo beans
3 large kohlrabi (about 1 1/4 to 1 1/2 pounds); leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice (about 3 cups)
1 1/2 tablespoons sweet curry powder
1 cup rice (brown or white)
6 cups water
Extra turmeric, coriander and cumin to taste
1/2 cup chopped green onions or chives
1/2 cup chopped fresh mint or cilantro
Pita or Naan bread
In a heavy pot over medium heat, saute garlic, onion and ginger in olive oil. Add white wine vinegar, lentils, garbanzo beans, kohlrabi and sliced leaves, curry powder and rice. Bring to a boil. Reduce heat, cover and simmer for 30 minutes until rice and lentils are tender. Stir and add turmeric, coriander, and cumin to taste. Garnish with chopped green onions or chives and chopped mint or cilantro. Serve with warmed pita or naan bread.
