Kohlrabi Chickpea Curry | Aromatic Indian One-Pot

Peel the onion, garlic, and ginger. Finely dice the onion, and grate the garlic and ginger on a fine grater. Peel the kohlrabi thoroughly, then cut it into even cubes of approx. 1.5–2 cm. Pour the canned chickpeas into a colander, rinse with cold water, and drain.

Rinse the basmati rice under clean water, then cook in double the amount of lightly salted boiling water over low heat for about 12 minutes. Turn off the heat and leave covered to steam until serving.

In a deep frying pan or cast-iron pot, heat the ghee. Add the chopped onion and sauté over medium heat for 4–5 minutes until translucent. Stir in the grated garlic and fresh ginger, then fry for another minute until fragrant.