2 kohlrabi (all parts), “bulb” quartered and sliced
1/2 onion including green stems, chopped
3 garlic cloves, chopped
1 T fresh chopped ginger
2 chili peppers
1 cup coconut milk
2 T red (or green) curry paste
3 T peanut butter
1 T Tamari
1. In a medium sized pot, sauté the onion, garlic, ginger and chilis in a neutral oil (canola, safflower) over medium high heat. (Leave the green onion leaves aside for garnish).
2. Add the kohlrabi (excluding greens), tamari, curry paste, coconut milk, and 1 cup of water. Stir until the curry paste is dissolved. After the mixture boils, lower heat to a simmer and stir in the peanut butter until dissolved.
4. Add the kohlrabi greens and cook for another 2 minutes. Garnish with fresh green onion leaves or scallions and serve over rice.