Kohlrabi may look like something from an alien planet, however in reality it’s a lovely mild tuber. This mild masala is a sure fired seasonal hit. It is a perfect dish for entertaining and can be prepared well in advance.
When To Eat
We recommend eating this dish from November to April.
Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.
|Masala Paste||4 Tablespoon||0.231|
|Vegetable Oil||3 Tablespoon||0.141|
|Canned Tomatoes||1 400g Can||0.45|
|Creamed Coconut||100 g||0.21|
|Curly Kale||200 g||0.1|
|Brown Basmati||200 g||0.51|
This meal is around 84% less polluting than the average UK meal.
- Eating this recipe will save around 2.48 kg CO2e per person.
- That's equivalent to the emissions produced driving 20.5km in a modern car.
- Peel and chop the kohlrabi and potato into 1 cm cubes. Toss them with 2 tablespoons of masala paste and 2 tablespoons oil in a large roasting tin. Season, then roast in an 250˚c oven for 25 minutes.
- Whilst the vegetables are roasting put the rice on to cook. Cover the rice with water in a deep pan, allowing about an inch between the rice and surface. Bring to the boil, reduce the heat, cover and simmer for about 30 minutes or until the rice is soft and fluffy.
- Meanwhile, make the sauce. Finely dice the onion and fry in the remaining oil in a large pan until softened and golden. Add touch of water if they start to dry out. Stir in the remaining masala paste, cook for 3 minutes. Boil the 400 ml of water and mix with the creamed coconut. Pour the coconut mixture and chopped tomato into the pan with the onion. Simmer for a few minutes.
- When the kohlrabi and potato are roasted, tip them into the sauce. Simmer for 5 - 10 minutes until tender. Remove from the heat. Roughly chop the kale and add to the sauce, stir gently until wilted.
- When the sauce and rice are both cooked serve together on individual plates. Garnish with a good helping of chopped coriander.