Raw Kohlrabi Pineapple Ginger Curry

by Edward Daniel

Raw Kohlrabi Pineapple Ginger Curry
Prep time
Total time
Raw Kohlrabi Pineapple Ginger 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.
Recipe type: Main
Cuisine: Vegan, Vegetarian, Paleo, Paleovegan, Raw
Serves: 6
  • 1 inch ginger, finely grated
  • 3tbs cumin seeds, grounded
  • 3tsb coriander seeds, grounded
  • 1inch turmeric root, finely grated
  • 6tbs extra virgin olive oil
  • pinch of salt
  • 2 kohlrabi heads, grated
  • 1 pineapple, chopped
  • 200ml filtered water
  • juice of half a lime
  1. In a large bowl place the ginger, cumin, coriander, tumeric root, salt in the oil and leave to marinade overnight.
  2. The following day, place one of the kohlrabi heads with the water in the oil mixture. Leave to one side for a few hours.
  3. When ready to serve, gently fold in the other grated kohlrabi head with the pineapple. Squeze in the juice.
  4. Serve at room temperature.
Nutritional Analysis
Good points
• No cholesterol
• Low in sodium
• High in dietary fiber
• Very high in manganese
• Very high in vitamin C
Nutrition Information
Serving size: 199g Calories: 191 Fat: 15.3g Saturated fat: 2.1g Carbohydrates: 15.9g Sugar: 7.8g Sodium: 52mg Fiber: 5.3g Protein: 2.6g Cholesterol: 0







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