Servings: 4

Oil for frying Oil for frying
1 bunch leeks, the white parts, chopped 1 bunch leeks, the white parts, chopped
1.5-3 tbsps Thai green curry paste 1.5 to 3 tbsps Thai green curry paste
1 tablespoon ginger 1 tablespoon ginger
½ lime or to taste ½ lime or to taste
Slosh of sesame oil Slosh of sesame oil
Slosh of rice wine vinegar Slosh of rice wine vinegar
1 head of broccoli 1 head of broccoli
1 kohlrabi 1 kohlrabi
Chili flakes Chili flakes
Pepper Pepper
½ can of pineapple ½ can of pineapple
1 can coconut cream 1 can coconut cream
1 cup vegetable stock 1 cup vegetable stock
Cauliflower rice Cauliflower rice

1. Peel and cut the kohlrabi into bite-sized pieces. Roast until edible at 450° with oil and chili flakes
2. Sauté the chopped leek stems in oil in the wok pan. Add Thai curry paste and ginger.
3. Add chopped broccoli. Stir fry.
4. Add stock, coconut cream, lime, sesame oil, and rice wine vinegar. Bring to a boil and then simmer.
5. Add roasted kohlrabi and pineapple and keep simmering. Adjust flavors as needed.
6. Serve with cauliflower rice.

Flavor comes from a balance between curry, sweet (pineapple) and savory (sesame oil and rice wine vinegar)  Flavor comes from a balance between curry, sweet (pineapple) and savory (sesame oil and rice wine vinegar)