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Indian Spiced Kohlrabi

We received two Kohlrabi's with our delivery of seasonal local local produce from Lee greens, and I didn't have a bloody clue what to do with them... I wasn't even sure what to google as I didn't know what they were called! After a bit of research online I learned that you can roast them like a spud so I decided to go for Indian spices to make a side to go with a curry. The result was great! It turns out quite similar to roast potatoes but with a really big crunch. Give this a go and don't feel daunted when working with this odd vegetable, it is super easy to work with!

  • 2 large Kohlrabis

  • 2 tablespoons rapeseed oil

  • 1 teapoon ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chilli powder

  • 1/2 teaspoon salt

  • 1 teaspoon black mustard seeds

  • 1 teaspoon ground ginger

Prep Time: 15 minutes

Cooking Time: 25 minutes

Serves: 4 People (as a side)


  1. Pre heat the oven to 200c

  2. Mix all of the spices and salt in a bowl.

  3. Peel the Kohlrabi, chop into 1.5cm cubes and add to a roasting tray(don't need to be too precise on the size).

  4. Add the oil and spice mix to the tray and mix well.

  5. Roast for 25 minutes.

  6. Eat!

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