Kohlrabi Tofu Curry with Herb Apple Rice and Hazelnuts

Ingredients

• 1 onion
• 1 Garlic clove
• 2 kohlrabi (800 g)
• 200 g potatoes
• 2 tbsp Rapeseed oil
• 2 tbsp red curry paste (40 g)
• 50 ml Apple Juice
• 600 ml Vegetable Broth
• 100 ml coconut milk
• iodized salt (with fluoride)
• 250 g natur rice 8 minutes
• 200 g tofu
• Pepper
• 1 apple (200 g)
• 0.5 bunch Parsley (10 g)
• 0.5 bunch chervil (10 g)
• 50 g hazelnut kernels

Instructions

1. 1.

   Peel and chop the onion and garlic. Clean and peel the kohlrabi; wash its leaves, shake dry, and set aside. Cut the kohlrabi into bite‑sized pieces. Wash the potatoes thoroughly, optionally peel them, and slice into about 5 mm thick rounds.

2. 2.

   Heat 1 tbsp oil in a large pot over medium heat and sauté onion, garlic, kohlrabi, and potatoes for 4–5 minutes. Add the curry paste and roast for another 3–4 minutes. Pour in apple juice, broth, and coconut milk; cover and simmer for 15 minutes.

3. 3.

   Meanwhile bring 500 ml water with just under ½ tsp salt to a boil. Add the natur rice, stir once, then reduce heat to low, cover, and let it cook for 8–10 minutes until the liquid is absorbed. Gently fluff the rice in the pot and let it rest covered on the off burner for a few minutes.

4. 4.

   Cut the tofu into cubes. Heat the remaining oil in a pan and fry the tofu cubes over medium‑high heat until crispy all around, about 4–5 minutes. Slice the reserved kohlrabi leaves into strips and add them to the curry with the tofu. Cook the curry for another 5 minutes and season with salt and pepper.

5. 5.

   Wash the apple, quarter it, core it, and slice the flesh. Wash the herbs, shake dry, and chop. Mix the apple slices with the herbs and rice.

6. 6.

   Serve the kohlrabi tofu curry over the herb apple rice on four plates, garnishing each with hazelnut pieces.