Kohlrabi. One of those weird and wonderful vegetables that make you do a double-take with its lovely green or purple color and many arms. Though it seems otherworldly, this bulbous brassica is quite versatile and can stand on its own as the star of your dish. I learned recently that kohlrabi is a common ingredient in curry, so I did a little research and used this recipe as a guide. It came out so delicious, I know I'll be making versions of it for years to come and am seriously considering planting kohlrabi in our own backyard garden.

Preheat oven to 350. Toss the chickpeas in oil and spices then spread out evenly on a baking sheet lined in parchment paper. Roast 45 minutes or until crispy but not dry on the inside. Taste as they roast!

Be sure to peel the thick skin off the kohlrabi before slicing. Have spice mix and other chopped ingredients ready.

Heat the coconut oil in a skillet over medium-high, add the mustard seeds and fry until they begin to pop. Add the onion, garlic, and spices and fry for another minute while stirring. Next add the kohlrabi, tomatoes, and coconut milk. Bring to a boil, then lower to a simmer and cover and cook for about 30 minutes. Add the spinach for the last ten minutes.

While the curry simmers, make the rice according to package instructions.

When everything is happily cooked, spoon the curry over the rice and top with crispy chickpeas. I added some sliced pork and a smear of gochujang.

Makes great leftovers!