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Serves : 4 people

Preparation : 20 minutes

Cooking : 20 minutes

Ingredients

4 kohlrabi about the size of a grapefruit, with the stem and leaves attached if possible
1.7 cup of coconut milk
1 onion
2 garlic
1 yellow curry
1 turmeric powder
2.5 oz of cashews
2 olive oil
1 soy sauce
quelques fresh cilantro optional
pepper No need to add salt—there's already plenty in the soy sauce!
14.1 oz of rice noodles for support

Instructions

Preparing the curry

Peel the kohlrabi (remove all the green and stringy parts), setting aside the stems and leaves if present.
Cut the kohlrabi into cubes about 2 cm on each side.
Steam the kohlrabi for 15 minutes.

The Chef’s Tip

Check for doneness with the tip of a knife. They should be slightly translucent, tender, and firm at the same time.
Peel and finely chop the onion and garlic. In a blender or mortar, add the onion, garlic, curry powder, turmeric, olive oil, and a little pepper.
Blend or crush with a pestle until you get a paste-like consistency.
Separate the cabbage leaves from the stems and thinly slice them.
Heat a little oil in a wok or cast-iron pot.
Add the onion, garlic, and spice mixture, and cook for 2–3 minutes, stirring constantly.
Add the thinly sliced cabbage leaves and the soy sauce.
Cook for 5 minutes, stirring occasionally.
Add the cabbage chunks.
Return to the heat and cook, stirring, for 2 minutes.
Coarsely chop the cashews—they should still be crunchy!
Add the coconut milk and chopped cashews.
Stir once, then cover and simmer for 5 minutes.
Check the seasoning and adjust as needed.

Preparing rice noodles

Soak your rice noodles in cold water for 10 minutes.
Meanwhile, fill a pot with water, add salt, and bring it to a boil.
Cook the pasta for 5 minutes in boiling water and serve immediately to prevent it from sticking.

The Chef’s Tip

If you’re not serving the tagliatelle right away, you can stop the cooking process by adding cold water to the cooking water. Then let the tagliatelle soak in this lukewarm water, but don’t wait too long!
Serve this kohlrabi curry by placing the rice noodles on each plate.
Arrange the curry in a small bowl on the same plate, along with some chopped fresh cilantro and crushed cashews.
You can also serve the curry and noodles in two separate bowls.
A guaranteed treat 😋

You can adapt this recipe by adding eggplant, which you can cook in the same way as kohlrabi—without peeling it, of course!

Curry de chou rave