Step 1
Cut off the leaves from the kohlrabi. Discard the stems and thinly slice the greens into ribbons. With a sharp knife peel the kohlrabi and cut it into 1/2 inch cubes. Set aside.

Step 2
Heat the coconut oil in a large dutch oven or pot over medium-high heat. Add the onion and cook, stirring often until translucent and fragrant, about 5-6 minutes. Stir in the kohlrabi cubes, leaves, and garlic. Cook, stirring often, for about 3 minutes. Add the wine, and continue to cook until the leaves are mostly wilted, about 5 minutes. Mix in the tomatoes with their juices, reduce the heat to medium-low and season with a healthy pinch of kosher salt.

Step 3
In a small bowl, stir together the coconut milk, curry paste and honey. Mix well. Add the mixture to the pot along with the chickpeas and simmer until everything is heated through. Taste and adjust seasonings with more salt or curry paste if desired.

Step 4
Serve with rice, minced parsley and enjoy.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Taste test as you go
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.