Recipe: Kohlrabi green curry (instant pot)

For 2 or 3 weeks, I was getting kohlrabi as part of my bi-weekly CSA. I had no idea what to do with it. I never bought kohlrabi or really seen it before. So to google I went. Google told me that kohlrabi tastes like a broccoli stem, and has a consistency between an apple and a potato. So then, I bust out my nutrition books and find out what’s good about it.

So what’s so good about kohlrabi? Well it :

  • Has vitamin C and B (great for energy levels and immunity)
  • Is high in fiber (which we all need)
  • Has iron
  • Can help relieve digestive issues, such as constipation

But will it taste good?! Adventurous and wanting to use many veggies from my CSA, I grabbed a bunch of ingredients, tossed them in my instant pot – and voila! A pretty decent green curry was made which I enjoyed for a few lunches last week.

If you’re tight on time, and want to try kohlrabi – this recipe is for you!


  • 2 Kohlrabi peeled and chopped into 1/2 inch cubes
  • 1 onion, chopped
  • 3 cloves of garlic (or equivalent of minced garlic)
  • 4 roma tomatoes, chopped (or whatever tomatoes you have)
  • 1 can of coconut milk
  • 2 – 3 tablespoons of green curry paste
  • 1 tablespoon of honey
  • salt and pepper to taste
  • Optional to add more veggies: like carrots, spinach, potatoes or whatever! I ended up serving mine over kale to wilt it. Note: potatoes will thicken it a bit if you like a nice thick curry!

How to: 

This one’s easy. Place all items in your instant pot. Cook on manual high pressure for 20 minutes. Voila! Done. Serve over kale or spinach, and/or over 1/2 cup of rice or quinoa.



Author: Jackie

Jackie is a certified holistic nutritionist (with the Alive Academy out of Richmond, B.C.) in her spare time. Full-time she works in an office (like many of you!) and is always looking for ways to make her busy life happy and healthy. She is a mom to 2 lovely daughters, and a wife to a picky-eater husband who always keeps her on her toes when she is creating healthy recipes.

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