Pretty tasty. Turnips and celeriac can sub for the kohlrabi, or you can combine two, or all three for this dish. Chard or any other greens, though you might want to add tougher-leaved greens, such as curly kale or collards at the beginning with the onion to achieve tenderness. If you don’t have any curry paste (though I recommend getting a jar) combine 2 T of curry powder with some vegetable oil until you have a paste (though this will not give you the depth of curry flavor you’d get from curry paste). Serve this over rice or other cooked grain–I’ve served it over thick slices of bread, too.

2 T vegetable oil
1 c chopped onion
2 cloves garlic, minced
1 T peeled, chopped fresh ginger or 1/4 t powdered ginger
1 or 2 small chiles, ribbed and seeded, if you like, or 1/2 – 1 t red pepper flakes, or to taste
salt, to taste
4 c peeled, chopped kohlrabi
4 c or so chopped chard leaves
2 T red or green curry paste
1 (14 oz) can coconut milk
1 c water
3 T nut butter

1. In a large skillet or soup pot, heat the oil and sauté the onion, garlic, ginger, chile(s), and some salt for about 10 minutes. Add the kohlrabi and chard and cook for about 5 more minutes, until the kohlrabi has softened and the chard is wilted.

2. Add the curry paste and stir to incorporate with the skillet contents. Add the coconut milk and the water and stir. Bring to a simmer, then add the nut butter. Keep stirring until the nut butter has melted into the stew. Simmer for about 10 more minutes. Taste for seasonings and serve.