Kohlrabi, Corn & Tofu Curry

Name: Kohlrabi, Corn & Tofu Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 -6 servings
Ingredients: 1 tablespoon fresh ginger; 2 garlic cloves; 1 Jalapeño; 1 teaspoon white vinegar; ½ cup water; 1 tablespoon soy sauce; 3 tablespoons olive oil; 1 teaspoon brown mustard seeds; 2 medium tomatoes; 6 ears fresh corn; 1 medium kohlrabi; 12 ounce extra-firm tofu; 1 teaspoon salt; black pepper; 1 ½ teaspoons garam masala

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 -6 servings
Calories
288 kcal
Course
Main Course
Cuisine
Indian, American

Kohlrabi, Corn & Tofu Curry

Omar Parker

Report

The sweet flavor of kohlrabi is brought out in this curry, where it is paired with fresh summer tomatoes, sweet corn, and tofu.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 tablespoon fresh ginger minced
2 garlic cloves peeled and minced
1 Jalapeño seeded and minced
1 teaspoon white vinegar distilled
½ cup water plus 4 tablespoons
1 tablespoon soy sauce
3 tablespoons olive oil
1 teaspoon brown mustard seeds
2 medium tomatoes coarsely chopped
6 ears fresh corn kernels removed
1 medium kohlrabi peeled and cut into ¼-inch dice
12 ounce extra-firm tofu 1 package, , pressed and cut into ½-inch cubes (you can use a tofu press)
1 teaspoon salt
black pepper to taste, freshly ground
1 ½ teaspoons garam masala

Add to Shopping List

Instructions

In a small bowl, whisk together the ginger, garlic, jalapeno, vinegar, 4 tablespoons of water and soy sauce. Set aside.
In a large wok over medium-high heat, heat the oil. Add the mustard seeds to the pan and cook until they start to pop, about 30 seconds. Pour in the ginger-garlic mixture and heat through, about a minute. Stir in the tomatoes and cook over medium heat until the tomatoes are softened, 5-6 minutes.
Add the corn, kohlrabi, tofu, ½ cup of water, salt and black pepper to the tomatoes. Bring to a simmer. Cover and cook on low heat for 10-12 minutes.
Stir in the garam masala and cook, uncovered, for another 2-3 minutes. Season to taste with salt and black pepper.
Serve over rice, quinoa, barley or your favorite grain.

Notes

Adapted from Madhur Jaffrey's World Vegetarian by Madhur Jaffrey

Nutrition Information

Show Details

Calories 288kcal (14%) Carbohydrates 33g (11%) Protein 13g (26%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 1g Sodium 919mg (38%) Potassium 804mg (23%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 816IU (16%) Vitamin C 46mg (51%) Calcium 50mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 288 kcal

% Daily Value*

Calories	288kcal	14%
Carbohydrates	33g	11%
Protein	13g	26%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Sodium	919mg	38%
Potassium	804mg	17%
Fiber	5g	20%
Sugar	12g	24%
Vitamin A	816IU	16%
Vitamin C	46mg	51%
Calcium	50mg	5%
Iron	2mg	11%