Raw Kohlrabi and PineappleCurry

by Edward Daniel
Caption of Raw Kohlrabi and Pineapple Curry. Image by Edward Daniel (c).

Raw Kohlrabi and Pineapple Curry has so much flavour. It takes some getting used to having a curry at raw temperature. However, marinating it and serving at room temperature brings the curry tasty dimension to a whole new level. Try it.

Caption of Raw Kohlrabi and Pineapple Curry. Image by Edward Daniel (c).
Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 inch ginger, finely grated
  • 1.5tbs cumin seeds, grounded
  • 1.5tbs coriander seeds, grounded
  • 1inch turmeric root, finely grated
  • 4tbs extra virgin olive oil
  • pinch of salt
  • 1 kohlrabi head, grated
  • ½ medium pineapple, chopped
  • 200ml filtered water
  • ½ lime, juice


  1. Grind the spices in a grinder. Add in the olive oil.  Transfer to a small bowl. Cover and to marinade overnight.
  2. Grate the kohlrabi head and place in a large mixing bowl with the spices and salt. Mix well.  Combine in the water. Set aside for a few hours.
  3. When ready to serve, transfer the kohlrabi to a serving bowl. Cut and mix in the pineapple. Squeeze in the juice.
  4. Serve at room temperature.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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