Purple Power

Before we get into this, let me just say that I had never tried curry until about a month ago... and it's amazing, and you should definitely give it a try (or several tries, because I also discovered there are about a million different ways to make curry). That being said! I actually want to take this opportunity to chat with you about purple foods... and why they are such freakin' incredible additions to your diet. Now, you might be wondering... Jessica, why are we talking purple foods in a Curry blog post? Excellent question. I'm sharing with you a recipe for Kohlrabi Curry (made with purple kohlrabi!), and I thought this was a perfect opportunity to blow your mind with some valuable nutrition tips.

You may already be familiar with several kinds of purple vegetables, such as eggplant, purple potatoes, and purple cabbage... but what about purple cauliflower, purple carrots, and purple asparagus? These vibrant veggies get their beautiful color from a type of antioxidant called anthocyanins. Anthocyanins have been shown to help lower inflammation, improve brain health, and fight cancer and heart disease! Additionally, these varieties of purple counterparts have different nutritional benefits than the ones we already know and love... Like purple carrots for example - they have twice the amount of alpha and beta-carotene compared to orange carrots. Another example would be purple potatoes, which have four times the amount of antioxidants that Russet potatoes yield. So not only are they pretty to have on your plate, but your body LOVES them too!

In the recipe I'm sharing with you today, I am cooking with purple kohlrabi. Kohlrabi is a cruciferous vegetable that is related to cabbage, broccoli, and cauliflower. It's particularly rich in vitamin C, vitamin B6, potassium, and fiber!

Now, after tasting multiple types of curry, here is my honest feedback about this recipe: It's incredibly healthy and delicious, however the kohlrabi has a very distinct taste to it that I feel makes the curry flavor too mild. I suggest when you try this recipe that you mix the kohlrabi with another type of vegetable, or add in a protein source like chicken. That being said, it is very enjoyable as it is, but I think there are plenty of ways to vary this recipe and I encourage you to explore your options!

What you'll need:

2 garlic cloves (or 3 or 4 or 7... You should always measure garlic with your heart.)

1 tsp curry seasoning

2 roma tomatoes

2 kohlrabi (or if you're mixing in other vegetables or meat, I suggest only 1 kohlrabi and about 1 to 1 1/2 cup of your other ingredient chopped)

1/2 tsp ground cumin

1/2 tsp garam masala

1/2 tsp ground coriander

1/8 to 1/4 tsp cayenne (depending on spice preference)

1/8 tsp turmeric

1 tsp salt

3/4 cup red lentils (rinsed and drained)

1 3/4 cup water

3/4 cup full-fat coconut milk

Fresh lemon and rice for serving


Mince the garlic. Wash and dice the kohlrabi and tomatoes.

Add 3-4 tbps water to a pot, add the garlic and curry powder and sautee for about 2 mins (If cooking with meat, include that during this step and make sure it browns slightly). Add the tomatoes and cook for 1 min, then add the kohlrabi, stir and cook for 2-3 mins.

Add the water, coconut milk, lentils, and spices and bring to a boil. Then simmer slightly-covered on low for 17-20 mins.

Serve with rice and a queeze with lemon. Enjoy thoroughly!

Much love,


P.S. If you start experimenting with more purple foods, I would love to see your recipes on Instagram! Tag me (@sunscheinen) and hashtag #purplepower!

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