Kohlrabi Curry

This is what I did with my kohlrabi last night:


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• 1 whole Kohlrabi, Diced
• 2 teaspoons Olive Oil, Divided
• 2 Tablespoons Minced Garlic, Divided
• 1 cup Basmati Rice
• ½ whole Onion
• 1 whole Tomato
• ½ cups Water, Divided
• ½ teaspoons Mustard Seeds
• ½ teaspoons Cumin Seeds
• 1 Tablespoon Lemon Juice
• 1 teaspoon Curry Powder
• 1 teaspoon Chili Powder
• ½ teaspoons Kosher Salt

Preheat the oven to 450 degrees. Toss the kohlrabi with 1 teaspoon of the olive oil and 1 tablespoon of the minced garlic. Spread evenly on a baking sheet. Bake about 20 minutes. In the meantime, cook the basmati rice according to package directions. Dice the onion and tomatoes. In a medium sauce pan, heat the other teaspoon of olive oil and 1/4 cup of the water. Add in the mustard and cumin seeds. When the seeds begin to sputter, add in the onion and saute until tender. Then, add in the tomato and cook just until tender. Add in the roasted kohlrabi, along with the lemon juice, curry powder, chili powder, salt, and other tablespoon of the garlic and the remaining 1/4 cup water. Cook on low 8-10 minutes or until the water cooks down. Serve over the rice.
 
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Courtesy of Tasty Kitchen, and pretty darn good! I didn't have mustard seeds or cumin seeds, so I used ground mustard and ground cumin instead. And I left out the tomato, of course. : )