Kohlrabi, Cardamom & Coconut Curry
Serves 4-6
Melt the butter with the oil in a large saucepan over a medium heat. Add the onion, stir well to coat with the butter, cover and cook gently for 10 minutes, until translucent and softened.
Uncover, add the kohlrabi and fry for a further 4 minutes.
Add the mustard seeds, cumin seeds and fennel seeds and cook for 2 minutes, stirring constantly, taking care not to brown the seeds or they will become bitter. Add the turmeric, ground cumin, ground coriander, cardamom pods, ginger, garlic and green chillies and cook for 30 seconds. Season well with sea salt and black pepper. Add the tomatoes and water and bring to the boil.
Reduce the heat and cook over a gentle heat for 20 minutes, then add the coconut milk and cook for a further 20 minutes or until the kohlrabi is tender.
Add a little more water if the curry becomes too thick. Adjust the seasoning and stir in the coriander.
Serve with thick, natural yoghurt and naan bread or rice