from Simply in Season
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/2 tsp. dry mustard
- 1/2 tsp. cumin
- 1/4 tsp. turmeric
- 1/4 tsp. ground coriander
- 1 cup kohlrabi bulb – peeled & chopped
- 1 cup potatoes – peeled & chopped
- 1 cup tomatoes – chopped
- 1/2 cup water
- 3/4 tsp. salt
- 1/2 tsp. sugar
- kohlrabi leaves
- 1/2 cup peas
In a large soup pot, saute the onions and garlic in 1 Tbsp. oil for 3-4 minutes.
Add the spices (dry mustard, cumin, turmeric, ground coriander) and stir-fry for about 30 seconds.
Add the kohlrabi bulb and potatoes and stir briefly.
Add the tomatoes, water, salt and sugar. Bring to a boil and then simmer until the vegetables are crisp-tender, about 15 minutes.
Add the chopped kohlrabi leaves and simmer for 8-10 minutes.
Finally stir in the peas and cook until done. Serve over rice.