Kohlrabi Curry

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.