This delicious and light veggie curry can be ready in 30 minutes and takes healthy comfort food to the next level. A great way to use your farmer’s market haul!
Snap Pea and Kohlrabi Green Curry
This delicious and light veggie curry can be ready in 30 minutes and takes healthy comfort food to the next level. A great way to use your farmer's market haul!
Heat oil and fish sauce in a pan on medium-high heat. Add diced onions and saute for 30 seconds.
Mix in grated ginger, grated lime zest, minced pepper, lemongrass and saute on medium-high for 3 minutes.
Add a splash of water to clear any burnt bits (fond) from the bottom
Remove ends from peas, dice kohlrabi bulbs and stems, coarsely chop Kohlrabi greens
Stir in peas, kohlrabi, and kohlrabi greens and cook down until greens decrease in size by half, about 5 minutes.
Add Curry sauces, basil, and green onions, reserving some basil and green onions for garnish.
Simmer for 5-50 minutes and then serve over lemongrass basmati, cucumber noodles, or cauliflower rice.
- Amount Per Serving
- Calories 121kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5g25%
- Sodium 195mg9%
- Potassium 272mg8%
- Total Carbohydrate 10g4%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 3g6%
- Vitamin A 387 IU
- Vitamin C 45 mg
- Calcium 39 mg
- Iron 1 mg
* This nutrition information does not tell the whole story of food's nutritional value! Make sure to use your gut intuition on what your body needs, eat your veggies and get 30 plants a week for optimal gut health. This nutritional data is calculated based on the above values and standard brands. This information may vary. Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs. Tried this Recipe? Tag me Today! Mention @EatYourWayClean or tag #EatYourWayClean!
You can make this dish more efficient by chopping and washing as you go. I would dice the onions and grate the ginger and lemon zest before getting started. The rest can be chopped as things cook.
Substitute tamari or coconut aminos instead of fish sauce for a vegan version