Kohlrabi-Carrot Curry with Rice

Prepare the ingredients. Prepare your ingredients; today's meal will be made from these ingredients 🍛✨

Cook the rice. Rinse the rice three times with cold water to remove the starch, then cook it with water in a 1:1.5 ratio in a rice cooker or in a pot with a lid over low heat (add a little more water in a pot).

Toast the mustard seeds. Pour vegetable oil into a pot, optionally add mustard seeds, and let them release their aroma over medium heat; you can also add the curry leaves.

Chop the onion and chili. Peel the onion and finely chop it together with the chili pepper.

Grate the ginger. Peel the fresh ginger and grate it finely.

Sauté the base. Once the mustard seeds start to pop, add the onion, chili pepper, and ginger, and saute over medium heat until the onion turns golden.

Add the garlic and coriander. Add the crushed garlic and chopped coriander stems and briefly saute over medium heat for about 1 minute.

Slice the vegetables. Peel the kohlrabi and carrot and cut them into thin strips.

Sauté the vegetables. Add the kohlrabi and carrot to the pot and saute over medium heat for about 3 minutes.

Cook the curry. Stir in the curry powder, briefly saute for about 30 seconds, then pour in the coconut milk and water, season with salt and pepper, and simmer over low heat for about 10 minutes, until the vegetables are tender.

Serve. Serve the curry in a bowl with rice, optionally sprinkled with fresh coriander 🍽️✨