Thanks to chef Emily Dobbs for this Sri-Lankan inspired recipe for a fresh summer side dish to complement a curry. And thanks to Julia Laird for the photo.
Method
Heat the oil in a pan. Add the curry leaves, cumin and mustard seed and stir for a minute until fragrant. Add the onion and salt and cook for a few minutes. Then add the garlic and ginger. Add the kohlrabi and cook out until softened. Add the coconut and finish with lime juice.
Ingredients
300g kohlrabi, julienne
1tbs coconut oil
10 fresh curry leaves
1 tsp black mustard seed
1 tsp cumin seed
1 small red onion, sliced
3 garlic cloves
10g fresh ginger
40g fresh or desiccated coconut
1 tsp sea salt
1/2 lime, juiced
Season:
Summer
Autumn
Recipe type:
Plant based
Easy
Ingredients terms:
Kohlrabi