Kohlrabi Curry

Preheat the oven to 450 degrees. Toss the kohlrabi with 1 teaspoon of the olive oil and 1 tablespoon of the minced garlic. Spread evenly on a baking sheet. Bake about 20 minutes. In the meantime, cook the basmati rice according to package directions.

Dice the onion and tomatoes. In a medium sauce pan, heat the other teaspoon of olive oil and 1/4 cup of the water. Add in the mustard and cumin seeds. When the seeds begin to sputter, add in the onion and saute until tender. Then, add in the tomato and cook just until tender. Add in the roasted kohlrabi, along with the lemon juice, curry powder, chili powder, salt, and other tablespoon of the garlic and the remaining 1/4 cup water. Cook on low 8-10 minutes or until the water cooks down. Serve over the rice.