Ingredients (Serves 4-6)
Cook the onion in the butter and oil in a large saucepan over a medium heat for 10 minutes until translucent. Add the kohlrabi and cook, uncovered, for 4 minutes.
Stir in the mustard, cumin and fennel seeds and cook for 2 minutes, taking care not to brown the seeds or they will become bitter.
Add the ground spices, cardamom seeds, ginger, garlic and chillies and cook for 30 seconds. Season, add the tomatoes and water and simmer for 20 minutes, then add the coconut milk and cook for a further 20 minutes or until thekohlrabi is tender. Season again, then stir in the coriander to serve.