This recipe has been most generously shared with us by the wonderful folks over at The Nearly Naked Veg Company. We hope you enjoy it, and that you take a minute to check out their website, which is another great source of tasty seasonal recipes and an online veg and fruit box shop to boot.
Ingredients:
Serves 4
1 kohl rabi
A couple of small carrots
1 or 2 potatoes
1 onion
1 clove of garlic
a thumb of grated ginger
1 can of tomatoes
Half a 125ml pot of crème frâiche
Water to dilute
Spices to taste (we mixed up 1 tsp turmeric, ½ tsp chili powder, 2 tsp ground coriander seeds and 1 tsp ground cumin seeds)
Method
1. Firstly sauté the onions, garlic, ginger in some oil for a few minutes. Add in the spices and cook for a couple of minutes.
2. Add all the root veg, diced and throw in the kohl rabi leaves, and any other edible greenery you might have (eg kale, shredded).
3. Sweat the veg for about 10mins and then add the can of tomatoes, the crème frâiche (or you could use yoghurt), and some water.
4. Season to taste.
5. Let this whole mixture simmer for half an hour.
6. If you have some coriander in any shape or form – add it in, since it has a fantastic flavour.
7. Serve with basmati rice (any rice really but basmati is Sam’s favourite).
8. Remember this is just a guide. Really, any root veg can be used, in any quantities. You could also cut down in the quantity or variation of spices if you prefer a milder curry.
Time From Cupboard-To-Table
45 minutes
Categories: recipes, seasonal eating, vegetarian
