Romanesco-Kohlrabi Ragout

Ingredients

• 200 g whole grain rice
• 30 g cashew nuts
• 900 g Romanesco
• 750 g kohlrabi
• 30 g fresh ginger
• 1 red chili pepper
• 1 bunch spring onions
• 2 tbsp Rapeseed oil
• 12 Cherry tomatoes
• 2 tsp Red curry paste
• 250 ml vegetable broth
• 250 ml coconut milk
• 0.5 lime
• Salt
• Pepper

Instructions

1. 1.

   Cook the rice according to package instructions.

2. 2.

   Roast the cashew nuts in a dry pan until golden, let cool and roughly chop.

3. 3.

   Wash, trim and cut the Romanesco into medium florets.

4. 4.

   Peel the kohlrabi, trim ends, quarter each piece and slice quarters into 3 strips. Peel ginger and cut into thin ribbons. Wash chili pepper, remove stem and slice into rings.

5. 5.

   Wash spring onions, trim and cut into 3 cm pieces.

6. 6.

   Heat oil in a wide pot over high heat and quickly sear the onion pieces until fragrant. Remove and set aside.

7. 7.

   Reduce heat and sauté kohlrabi strips with ginger over medium heat for 3‑4 minutes while stirring. Add tomatoes.

8. 8.

   Add chili rings and curry paste, stir briefly.

9. 9.

   Pour in broth and coconut milk, bring to a boil.

10. 10.

    Simmer covered for 5 minutes on medium heat. Add Romanesco and simmer covered 5‑7 minutes, stirring occasionally.

11. 11.

    Squeeze 1 tbsp lime juice into the pot.

12. 12.

    Two minutes before finishing add the spring onions back to the ragout. Season with salt, pepper and lime juice, sprinkle cashews on top. Serve ragout over rice.