This is a mild yet flavorful dish, and it cooks up quickly. Serves 4
• 1/2 cup / 125 ml onion (chopped) • 1 clove garlic (minced) In a large soup pot, saute in 1 tablespoon oil about 3-4 minutes.
• 1/2 teaspoon dry mustard • 1/2 teaspoon ground cumin • 1/4 teaspoon ground turmeric • 1/4 teaspoon ground coriander Add and stir-fry for about 30 seconds.
• 1 cup / 250 ml kohlrabi bulbs (peeled and chopped) • 1 cup / 250 ml potatoes (peeled and chopped) Add and stir briefly.
• 1 cup / 250 ml tomatoes (chopped) • 1/2 cup / 125 ml water • 3/4 teaspoon salt • 1/2 teaspoon sugar Add; bring to a boil then simmer until vegetables are crisp-tender, about 15 minutes.
• kohlrabi leaves (finely chopped) Add and simmer 8-10 minutes.
• 1/2 cup / 125 ml peas Stir in and cook until peas are done. Serve over rice.
Jessica Seem, Brooktondale, New York
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