Surprisingly, one of my more popular blog recipes is for kohlrabi fritters, at least this time of year.
I suspect it’s because people are getting them in their CSA share or snagging them at the farmers market because they look interesting and different. After absconding with their uniquely alien vegetables, they get home and google what the heck is kohlrabi and how do I eat it?
As a result, they end up here. (“Hey there, you crafty kohlrabi purchasers. Thanks for coming. Feel free to stay awhile.”)
Then again, there could also be a secret kohlrabi cult, located in the underbelly of the deep dark web. A group of nefarious ne’er-do-wells, obsessed with truck nuts and naughty veggies. I wonder if they actually make my fritters or just drool over their dewy glow; or maybe they are infatuated with Oscar. He does make an appearance in that particular post.
Either way, they’ll salivate heavily over my newest kohlrabi creation: Tasty Thai Inspired Curry Flavored Kohlrabi Noodles. I know, I know it’s a mouthful, in more ways than one, and I’m banking on that appealing to the covert members of this quirky kohlrabi clan.
Besides, who doesn’t like a slightly spicy and totally sassy curry sauce? No one, that’s who, and don’t even get me started on noodle slurping; it’s practically an art form these days.
For good reason I might add, especially when it comes in this particular bowl of broth, which hails from Lindsay Cotter’s Nourishing Superfood Bowls cookbook. That woman knows her sauce; I simply tweaked it with the addition of kohlrabi noodles and chickpeas, while she went with shrimp and the more traditional rice noodles. Clearly, she’s not a member of the clandestine clique, although she makes magic happen on the daily with food.
At the end of the day, this recipe transforms kohlrabi from a veggie worshiped by a select few to one happily slurped up by the masses. I just hope the cult approves.
Thai Inspired Curry Flavored Kohlrabi Noodle Bowls
3 Kohlrabi, peeled and spiralized
4 Tbsp. Extra Virgin Olive Oil
6 Tbsp. Red Curry Paste
1 cup Coconut Milk
1/2 tsp. Ground Ginger
3 cloves Garlic, minced
2 Tbsp. Tamari
2 Tbsp. Brown Sugar
1 Lime, juice of
1/2 15 ounce can of Chickpeas
Pepper, to taste
1/4 cup Cilantro, to garnish
2 Green Onions, sliced to garnish
Peel and spiralize your kohlrabi.
In a medium-sized sauce pan over medium heat, heat the olive oil. Add the curry paste, stirring continuously. Add the coconut milk, ginger, garlic, tamari and brown sugar. Bring it to a soft boil and stir until the sugar is dissolved.
Reduce heat to medium low and add your kohlrabi noodles, chickpeas and the lime juice and continue to cook for five more minutes. Stir occasionally to coat the kohlrabi noodles and chickpeas with the sauce. Pepper to taste.
Remove from heat and pour into two bowls. Top with cilantro and green onions.
This recipe comes together quickly so it’s best to have all your ingredients ready to go.
Have you ever eaten Kohlrabi? Are you in a secret kohlrabi cult? You can tell me; I’ll keep it quiet.