Kohlrabi is a versatile vegetable which is a member of the cabbage family. It was originally developed in Germany because it is a more hardy variety than other versions of cruciferous vegetables and tastes a little like broccoli stalks but more palatable. Kohlrabi is relatively low in carbs and calories, high in fibre, antioxidants, vitamin C, potassium and overall is nutrient dense. This makes it a great vegetable to improve digestion, help with weight loss goals, increases circulation, strengthens bones, boosts the immune system improves ocular heath and helps with muscle and nerve function. It can be eaten raw in salads, added to soups and stews or added to a curry.

This dish, Kohlrabi Korma is made with a curry sauce with a mirepoix base of onions, celery and carrots. This dish is vegan, gluten free, dairy free and packed full of flavour and nutrients. If you want more protein add tofu, chicken, shrimp, beef or lamb. Serve with rice and naan.


Basic Curry Sauce

  • 1 Red Onion Quartered

  • 1 Carrot chopped

  • 3 Celery Stalks

  • 1 inch Fresh Ginger

  • 3 Cloves of Garlic

  • Pinch of chilli flakes (optional)

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp garam masala

  • 1 tsp turmeric

  • 3 cardamon pods crushed

  • 1 pint vegetable stock

  • Olive Oil

  • 1 tsp coarse sea salt


  1. Place the vegetables in a roasting pan with the spices and olive oil and roast in a 200 degree oven for about 20 mins approx, turning mid way. Cook until tender and caramelized.

  2. Remove the vegetable mix from the roasting pan into a blender and add stock and blitz until smooth. 

This curry sauce can be used as a base for all your curry dishes. 

Kohlrabi Korma

  • 1 Kohlrabi Bulb chopped

  • Ground Almonds

  • 1/2 tsp ground cumin

  • 1/2 tsp ground coriander

  • Toasted flaked almonds

  • Fresh chopped mint, parsley or coriander

  • Olive Oil

  • Sea Salt



  1. Toss the cubed kohlrabi in the ground almonds with the spices. 
  2. Heat the olive oil in a pan and add the kohlrabi and cook until golden brown.
  3. Add the curry sauce to the kohlrabi and bring to the boil, then turn down the heat to a simmer. Cook until heated through.
  4. Transfer to a warm bowl and sprinkle with the toasted flaked almonds and fresh mint, coriander or parsley.


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