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🍽️ Aromatic Romanesco and Kohlrabi Ragout with Rice

534 kcal · 30 min · 4 servings

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 classic vegetable broth
• 250 ml coconut milk
• 0.5 lime
• salt
• pepper

Instructions

1. 1. Cook the rice according to the package instructions.
2. 2. Roast the cashew nuts in a pan without adding any fat.
3. 3. Let the roasted cashew nuts cool down.
4. 4. Roughly chop the cooled cashew nuts.
5. 5. Thoroughly wash the Romanesco broccoli.
6. 6. Remove the tough stem ends from the Romanesco.
7. 7. Break the Romanesco into medium-sized florets.
8. 8. Peel the skin off the kohlrabi.
9. 9. Cut off the tough ends from the kohlrabi.
10. 10. Quarter the kohlrabi.
11. 11. Cut each kohlrabi quarter into three long strips.
12. 12. Peel the ginger root.
13. 13. Cut the ginger into thin strips.
14. 14. Wash the chili pepper.
15. 15. Remove the stem end of the chili pepper.
16. 16. Slice the chili pepper into rings.
17. 17. Wash the spring onions.
18. 18. Remove the dry tips and roots of the spring onions.
19. 19. Cut the spring onions into pieces about 3 centimeters long.
20. 20. Heat the oil in a wide pot.
21. 21. Fry the spring onion pieces briefly over high heat until seared.
22. 22. Remove the spring onions from the pot.
23. 23. Set the spring onions aside.
24. 24. Reduce the heat to medium.
25. 25. Add the kohlrabi strips and ginger to the pot.
26. 26. Sauté the vegetables, stirring occasionally, for 3 to 4 minutes.
27. 27. Wash the tomatoes.
28. 28. Add the tomatoes to the vegetables in the pot.
29. 29. Add the chili rings to the pot.
30. 30. Add the curry paste to the pot.
31. 31. Sauté the ingredients briefly.
32. 32. Deglaze the vegetables with the broth.
33. 33. Add the coconut milk to the pot.
34. 34. Bring the mixture to a boil.
35. 35. Simmer the ragout covered for 5 minutes over medium heat.
36. 36. Add the Romanesco florets to the pot.
37. 37. Cook the ragout covered for 5 to 7 minutes.
38. 38. Stir the ragout occasionally during the cooking time.
39. 39. Squeeze one tablespoon of juice from the lime.
40. 40. Add the previously set-aside spring onions to the ragout two minutes before the end of the cooking time.
41. 41. Season the ragout with salt.
42. 42. Season the ragout with pepper.
43. 43. Add the lime juice to the ragout.
44. 44. Sprinkle the finished ragout with the chopped cashew nuts.
45. 45. Serve the ragout together with the cooked rice.

Nutrition per serving

• kcal: 534
• Protein: 17 g · Fett/Fat: 24 g · Carbs: 59 g