Kohlrabi Curry is stir-fried Kohlrabi cooked tender with nutty mung dal (yellow gram lentils) and spiced with a few basic Indian spices. Ready in just 30 minutes this EASY and delicious vegan curry makes for a perfect meal served with hot roti or with rice for a gluten-free meal.
I grew up eating my mom's Naval Kol Bhaji (Kohlrabi curry) that she had learned from my Aaji (maternal grandmother). During her recent visit, we went to our local farmers' market where we saw lots of summer-fresh Kohlrabi. We bought it home to make this easy, delicious, and healthy curry and I made sure to record and take notes on the recipe to share it with you!
What is Kohlrabi
Kohlrabi (Knol Kol or Naval Kand) is a cruciferous vegetable from the family of cabbage, brussels sprouts, and broccoli. The bulb-like light green stem has a neutral taste and is meaty and fibrous making it a perfect addition to curries, lentils, and salads. Tender green leaves are also used in cooking. Kohlrabi bulbs and leaves are packed with fiber, vitamin C, and potassium-boosting health benefits.
- Kohlrabi - Kohlrabi bulbs and leaves are packed with fiber, vitamin C, and potassium. Simply Peel the bulbs and dice, and chop the tender leaves.
- Lentils - Yellow Mung Dal or Chana Dal makes the curry hearty and adds protein. I love adding mung dal as it soaks quicker. If you want to add chana dal, soak it for at least 30-minutes in hot water
- Spices - red chili powder, cumin & coriander powder, turmeric, and garam masala add flavor and warmth to the dish
How to make Kohlrabi Curry
- Remove the Kohlrabi stems. Reserve the bulbs and tender leaves
- Peel the outer skin of the bulb and discard
- Dice the peeled bulb into half-inch cubes
- Finely chop the tender leaves
- Heat oil in a medium pan and add mustard seeds. Allow them to pop and then add asafetida and turmeric.
- Add diced kohlrabi and mung dal to the pan.
- Mix well and cook covered for low-medium heat for 5 to 7 minutes
- Add the chopped leaves and ground cumin, ground coriander, red chili powder, garam masala, and salt. Mix well
- Add water to the pan and give a quick stir. Cook covered on low to medium heat for 5 to 7 minutes or until the kohlrabi pieces cook tender
- Turn the heat off and garnish with cilantro
Serve Kohlrabi curry with hot Roti, Parathas or Puri. For a gluten-free meal, serve with Jowar Roti, Dal Chilla, or Basmati rice. Pair with a crunchy Cucumber Salad or cooling Beet Raita for a hearty vegetarian meal.
Refrigerate leftover Kohlrabi curry for 3 to 4 days. It makes for a perfect make-ahead recipe. To reheat, microwave or use a stovetop pan.
- Substitute Mung Dal with chana dal, and soak it for at least 30-minutes in hot water
- On a low-carb diet? Skip the lentils altogether
- This recipe makes a medium spices curry. Add more or less of the red chili powder and garam masala to adjust the spice levels
More Vegan Indian Curry Recipes
- 1 lb Kohlrabi around 3 bulbs
- ½ cup mung dal
- 1 cup warm water
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ⅛ teaspoon asafetida
- ½ teaspoon turmeric
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon garam masala
- 2 teaspoons kosher salt
- 1 cup water
- ¼ cup cilantro finely chopped
- Rinse mung dal and soak it in warm water while you prepare the Kohlrabi.
- Remove the Kohlarabi stems. Reserve the bulbs and tender leaves. Peel the outer skin of the bulb and discard. Dice the peeled bulb into half inch cubes. Finely chop the tender leaves.
- Drain the water out of the soaked mung dal.
- Heat oil in a medium pan. Once the oil is hot add mustard seds and allow them to pop. Add asafetida and turmeric.
- Add diced kohlrabi and mung dal to the pan. Mix well and cook covered for low-medium heat for 5 to 7 minutes.
- Add the chopped leaves and ground cumin, ground coriander, red chili powder, garam masala and salt. Mix well.
- Add water and give a quick stir. Cook covered on low to medium heat for 5 to 7 minutes or until the kohlrabi pieces are cooked tender.
- Turn the heat off and garnish with cilantro. Serve hot with Roti or Bhakri.