Roasted Kohlrabi Coconut Curry with Butterbeans & Ghee
There’s something about the deep roasted sweetness of vegetables paired with creamy coconut milk and the richness of ghee that just feels like pure comfort food.
This is a real one-tray wonder — minimal fuss, maximum flavour — exactly the kind of meal I love having ready for busy days.
One-Tray Cooking is the Best
Roasting everything on one tray not only saves on washing up (yes please!), but also builds layers of flavour. The onions caramelise, the carrots and kohlrabi sweeten, and everything comes together into a rich, hearty curry without needing to stand over the stove.
Simple, nourishing cooking at its best.
What is Kohlrabi
Kohlrabi might look a little strange — almost like a space vegetable! — but it’s part of the brassica family, along with broccoli and cabbage.
It has a mild, slightly sweet flavour and a juicy, crunchy texture — a little like eating the stalk of a broccoli (which if you haven’t, you should most definitely try!).
Why is kohlrabi good for you
Kohlrabi is packed with fibre, vitamin C and potassium.
It’s brilliant for gut health, supports the immune system while being incredibly satisfying thanks to its fibre content.
In Cape Town, organic kohlrabi is a cool-season crop. You’ll find it at its best from late autumn to early spring (around April to September), when the weather is cooler and the bulbs are crisp and sweet. Â I love my weekly organic box from Oranjezicht City Farm where my kohlrabi is from.
What is ghee
Ghee is simply butter that been clarified which means the butter’s heated gently to remove all the milk solids, leaving behind pure, golden cooking fat.
It has a beautiful nutty, caramelised flavour and a high smoke point, making it perfect for roasting and frying.
Why grass-fed ghee is better
Grass-fed ghee comes from cows that have grazed only on pasture, meaning the fat is naturally richer in omega-3 fatty acids, vitamins A, D, E and K, and conjugated linoleic acid (CLA).
Serving suggestions
- Serve the curry with fluffy quinoa or basmati rice for a hearty meal.
- A beetroot raita or simple cucumber yoghurt would add a cooling contrast.
Top with a sprinkle of fresh coriander or a dollop of coconut yoghurt for extra creaminess. Leftovers are amazing the next day — the flavours deepen and get even better!
Roasted Kohlrabi Curry with Coconut & Ghee
Ingredients
- 2 large red onions finely sliced
- 2 garlic cloves minced
- 3 tbsp extra virgin olive oil more to drizzle on the veggies
- 4 tbsp ghee
- 2 large kohlrabi's (about 600g) peeled and cut into small dice
- 3 large carrots peeled and cut into small dice
- 2 tbsp mild curry powder toasted
- 1/2 tsp smoked chilli flakes opt
- 2 400g tins cherry tomatoes or chopped tomatoes
- 1 400 g tin coconut milk
- 2 400g butterbeans drained
- 2 Thai limes more to squeeze and taste
- 4 sprigs curry leaves
- salt & pepper
Instructions
- Preheat the oven to 200c - add a baking tray to the oven.
- Toast your spices in a dry frying pan until you can smell a wonderful fragrance - keep aside.
- In a mixing bowl, add the onions and garlic, drizzle with olive oil and ghee, season with salt & pepper, mix with your hands - add to the baking tray, hearing a sizzle, mix well and roast, stirring occasionally until the onions are soft. Keep bowl aside, don't wash yet.
- Add the kohlrabi and carrots to the same bowl as the onions, and drizzle with olive oil and season with salt an pepper, add to the baking tray, toss well so the veggies are coated with the onions (and oil) and roast in the oven until soft but still have a bite, about 15 minutes stirring once.
- Once the veggies are soft, add the spices to the veggies and stir well, add the tomatoes, stir well, followed by the coconut milk, stir well.
- Season with a teaspoon salt and pepper - pop back in the oven for 10 minutes.
- Add the butterbeans, stir well, have a taste, more salt? Now snuggly add the limes, cut side up - pop the curry back in the oven for a final 10-15 minutes until curry is simmering and the limes are starting to caramelise.
- Remove from the oven, let the curry cool slightly before squeezing one lime over the curry, have a taste, and add more lime juice if needed. Serve with quinoa on the side and a beetroot raita - enjoy!
