Kohlrabi-Mango Curry with Paneer and Turmeric Almond Rice

Ingredients

• 1 piece ginger (20 g)
• 1 Shallot
• 2 kohlrabi
• 1 Mango
• 400 g paneer (Indian fresh cheese; or natural tofu)
• 2 tbsp ghee (30 g; clarified butter)
• 2 tsp yellow curry paste (vegetarian)
• 400 ml coconut milk
• Salt
• Pepper
• 250 g ORYZA Selection Kamalis rice
• 0.5 tsp turmeric powder
• 50 g toasted almonds

Instructions

1. 1.

   Peel and chop the ginger and shallot. Clean the kohlrabi, setting aside the tender leaves. Peel and dice the kohlrabi. Peel the mango, remove the flesh from the pit, and cube it. Pat the paneer dry and cut into cubes.

2. 2.

   Heat 1 tbsp ghee in a pan, sauté the ginger and shallot, then add the kohlrabi cubes and cook for 5 minutes. Add the curry paste and stir to toast. Pour in coconut milk and 2–3 tbsp water, mix, and simmer for 10 minutes. Season with salt and pepper. Add the mango and paneer, fold in, and cook together for another 5 minutes.

3. 3.

   Meanwhile, heat the remaining ghee in a pot. Add the ORYZA rice and turmeric powder, stir to toast until the grains are slightly translucent. Then add 375 ml boiling salted water. Cook covered over medium heat for about 11 minutes, or until all water is absorbed.

4. 4.

   Toast the almonds in a hot dry pan over medium heat for 3 minutes. Mix half of them into the rice. Wash and finely slice the kohlrabi greens. Serve the curry over the rice in bowls, topping with the remaining almonds and sliced greens.