Steamed Vegetables in Curry Sauce

Posted on July 4, 2012 by the farm crew


Steamed Vegetables in Curry Sauce
Recipe type: Main Dish
Serves: 2

  • 2 kohlrabi
  • ½ small white cabbage
  • 2 teaspoons olive oil
  • 1 small onion
  • ½ cup plain, low-fat yogurt
  • salt
  • 1 tablespoon curry powder
  • cayenne

  1. Separate the kohlrabi stems from the bulbs. With a paring knife, peel the bulbs, then cut them into ¼-inch slices. Trim the greens from the stems and wash them well. Cut the cabbage into rough squares, about 1½-inches wide.
  2. Bring an inch or two of water to boil in a large pot. If you have a steamer, arrange the kohlrabi bulb slices on it and set it in the pot. If you don’t, just throw the slices in, and either way, put the lid on.
  3. Steam for about 5 minutes, then add the cabbage and the kohlrabi greens.
  4. Let the greens wilt and the cabbage become tender, about 5-8 more minutes, then remove from the pot and drain if you weren’t using a steamer. Set aside.
  5. Meanwhile, make the curry sauce: Saute the onion in olive oil until translucent, then add the curry powder, a pinch of salt, and the cayenne.
  6. Let cook for a moment, until fragrant, then stir in the yogurt and a few teaspoons of water to thin and smooth.
  7. Keep the mixture simmering over medium-low heat until slightly reduced, then taste for salt and pour over the waiting vegetables, tossing to coat. (Optional) Serve with rice or noodles.