Kohlrabi Curry with Roasted Chickpeas
Portionen: 2
Preis pro Portion: 2,00 €
Kohlrabi Curry
- 500 g kohlrabi
- 75 g frozen spinach, alternatively fresh spinach or kohlrabi leaves
- 250 ml coconut milk
- 1 tsp brown mustard seeds
- 1 red chilli pepper, dried
- 1 clove garlic
- 1 red onion
- 1 heaped tsp curry powder
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/4 tsp cinnamon powder
- 1/4 tsp chili powder
- 1 tomato
- 2 tbsp coconut oil, alternatively vegetable oil
- 6 curry leaves, optional
Roasted Chickpeas
- 240 g chickpeas, cooked
- 1 tbsp vegetable oil
- 1 tsp smoked paprika powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp onion powder
Drain the chickpeas well. Mix the oil with the spices in a bowl. Add the chickpeas and mix well. Place on baking paper and roast in the oven at 180 degrees Celsius for about 45 minutes until crispy.
In the meantime, peel the kohlrabi and cut into sticks about 1 cm thick. If you use kohlrabi leaves or fresh spinach, roughly cut it. Peel garlic and chop finely. Peel and quarter the red onion and cut into thin strips. Dice the tomato. Have the spices ready.
Fry the coconut oil with the mustard seeds in a saucepan at a relatively high temperature until the mustard seeds start to crackle. Then add the garlic, onion, chilli and the spices. Fry briefly while stirring. Add the kohlrabi, coconut milk and tomatoes, bring to the boil and simmer with the lid closed at a rather low temperature for about 20 minutes. Just before the end of the cooking time, add the kohlrabi leaves or the spinach.
Serve the kohlrabi curry with rice or chapati. Hand the roasted chickpeas with it.