Kohlrabi and Potato Curry
This recipe was developed for us by vegan chef Tantrem De Bastet, using vegetables from his weekly Crop Drop bag. You can see more of Tantrem's recipes here at Crop Drop, on his site at www.vegandebastet.com. or on instagram: @vegantantrem.
An aromatic vegan curry leaning heavily on a Thai influence, with hot, sweet, sour and salty all represented.
1 Tbsp Groundnut Oil
1 Large Kohlrabi – peeled and cubed
2 Potatoes – cubed
1 tsp Turmeric
1 tsp Chilli Powder - optional
1 tsp Salt
1 Red Onion – chopped
1 Garlic Clove – minced
1 thumb Ginger – finely chopped
2 Green Chillies – sliced lengthways
175g Baby Sweetcorn – sliced and chopped in half
1 tsp Curry Powder
300ml Coconut Milk
1 Tbsp Thai Basil Leaves – bunched up about a Tbsp worth
Juice of 1 Lime
2 tsp Vegan Fish Sauce
Chopped Toasted Peanuts for topping
Heat a large Sauté pan on medium high and add the oil and then the kohlrabi, sauté for 7 minutes.
Add the potato, turmeric, chilli powder and salt and fry for 5 minutes, then add the water, stir and cover for 15 minutes until the kohlrabi is softened, then set aside in a bowl.
Wipe the pan and add a further Tbsp Oil and then sauté the onions until soft, then add the ginger, garlic and chillies and fry till fragrant, then add the corn and fry for 5 minutes.
Add the curry powder and fry till aromatic and then add the coconut milk, lime juice and fish sauce and stir through.
Taste and season with salt and lime if required.
Return the veg and basil to the pan and mix through, then cover and simmer for 10 - 15 minutes until the potato is cooked.
Serve with coconut rice and top with chopped peanuts, some torn Thai basil and a squeeze of Lime.