Summer CSA Vegetable Curry Stir Fry


Kohlrabi. Again.

I thought it was a little difficult to use the kohlrabi from the past weeks of the CSA, but look at the one from this week!!! It is literally as big as my face!!!

Screen Shot 2014-07-16 at 6.54.48 PM

I came across this curry recipe on Pinterest and thought it looked interesting for using up my two massive bags of peas from this week’s CSA. Of course, I didn’t have potatoes or coconut milk, so I went down my own little path to create a stir fry that had the curry flavors.


It actually turned out really well! Perfect for a summer evening. And for using up a lot of CSA vegetables.

Also, I know my food photography needs tons of improvement, but between work, watching Caleb, and home improvements, I just haven’t found the time. Sorry for any eyesores. But at least now you can use that kohlrabi 😉


1/2 onion, chopped

1/4 cup green onion tops, diced

1 cup peas, de-shelled

1 small kohlrabi (or 1/4 of your kohlrabi if it’s the size of your face), peeled and diced

1/2 small head broccoli, chopped

1 small hot pepper

1 chicken breast, diced

3 tbsp coconut oil

1 tbsp minced garlic

2 tbsp fish sauce

1/2 tsp cardamom

1/4 tsp salt

1/2 tsp ground ginger

2 tbsp curry powder

1 tsp brown sugar

3/4 cup chicken broth

1/4 cup 2% milk (could also use whole milk or heavy cream)

2 cups rice, cooked in chicken broth instead of water


  1. Heat coconut oil in wok until liquid, then add onions and garlic. Cook for 2 minutes.
  2. Add peas, kohlrabi, broccoli, and pepper. Cook for 10 minutes.
  3. Push vegetables to outside of pan and place diced chicken in the center of the wok. Cook until chicken is almost done, about 6 minutes. Stir pan so that the chicken is dispersed throughout the vegetables.
  4. Add fish sauce, cardamom, salt, ginger, curry powder, and brown sugar. Stir contents of pan well to coat all vegetables and meat with spices.
  5. Add chicken broth and milk. Cook for an additional 10 minutes or until most liquid is absorbed.
  6. Serve over cooked rice – the best flavor comes from rice boiled in chicken broth instead of water.

Note: You can use TONS of different vegetables in this recipe. I planned on adding squash, but it turns out that I didn’t get to it in time from last week’s CSA (R.I.P., squash). Have fun using whatever comes in your CSA! 🙂

5 thoughts on “Summer CSA Vegetable Curry Stir Fry

  1. Judith M Heimerl says:

    The photos of this dish look very good, but I know Tom wouldn’t touch it with a 10 foot pool – meat and potato guy he is. Where do you find the time to do all this?? You sure can multi task – and good at it all!


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