Warm Curried Kohlrabi

Variation based on knol kohl poriyal, such a wonderful side dish

1 large green kohlrabi, peeled, cut into 1/4 to 1/2 in cubes

1 medium yellow onion, finely chopped

3-4 garlic cloves, crushed

1-2 inches of ginger root, grated

2 TBSP coconut oil, ghee, butter, or cooking oil

3/4 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp curry powder

1/4 tsp tumeric powder

1/4 tsp chili powder

1 TBSP coriander powder

1 tsp dried chili flakes (optional)

1/2 cup frozen peas

1-2 TBSP tomato paste

2 TBSP shredded coconut

salt

Heat the coconut oil in a large pan. Add the cumin and mustard seeds to toast. When they have lightly browned or started to pop a bit, add the onion, garlic, and grated ginger until the onions are soft. Stir in the curry powder, tumeric, chili powder, coriander, and dried chili flakes. Add the kohlrabi cubes and tomato paste, cover, and let cook on low for a bit until the kohlrabi can be pierced with a fork. Add the frozen peas and coconut, and let cook for a couple more minutes. Enjoy!