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.
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
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.
