This hearty chili-like dish is exploding with aromatic Indian spices and packed with nutrition. It freezes beautifully, so this recipe is for a large batch and could easily be halved if desired. Adjust the amount of cayenne added to control the spiciness of the dish, the recipe has a bit of a kick as written. If you do dairy, this would be nice topped with a dollop of good yogurt.
3 lbs. ground lamb or beef
2 large onions, diced
6 cloves garlic, chopped
2 medium kohlrabi bulbs, peeled and cut into 1/2″ squares
1 large bunch kale, large stems removed and greens coarsely chopped
1 inch fresh ginger, grated
28 oz. diced tomatoes
8 oz. tomato paste
2 quarts stock of your choice
4 tbsp garam masala
1 tbsp ground cumin
2 tsp ground coriander if grinding fresh, more if pre-ground
1 tbsp tumeric
1 tsp cayenne
1 tsp black pepper
salt to taste
1 bunch cilantro/coriander leaves, chopped
Brown lamb or beef over medium heat in a large pot. Remove lamb from pot and set aside. Add onions to pot and cook, stirring occasionally, for a few minutes until they begin to soften. Add kohlrabi and garlic and continue to cook until kohlrabi is just fork tender, about 10 minutes. Add kale and saute until wilted. Add in all spices and stir for 30 seconds. Add tomato paste and stir well. Add tomatoes, meat and stock, bring to a boil, then reduce heat and simmer for about 20 minutes, or until kale and kolrabi have reached desired tenderness. Stir in cilantro, add additional spices and salt to taste. Enjoy!
May 3rd, 2011 at 9:56 pm
WOW. I have a pound of ground bison thawed and a new Garam Masala box………… I may just have to do this!
April 16th, 2012 at 11:02 am
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July 2nd, 2012 at 1:21 am
I harvested kohlrabi and kale from my garden and had lamb stew meat before searching for a recipe. This one was a big winner!
August 2nd, 2012 at 2:40 pm
[…] it correctly the first time, I have never had a recipe with Moroccan flavors disappoint! Day 8: Masala Chili with Kale + Kohlrabi Chilis are great to make batches of on the weekend. This one is uniquely flavored and uses two of […]
July 4th, 2013 at 5:54 pm
When do you add the meat back in? At the end? Or maybe with the tomatoes and stock?
July 8th, 2013 at 5:59 pm
Sorry about that! I add it in with the tomatoes and stock.
July 8th, 2013 at 6:01 pm
Awesome! I look forward to trying it!
July 8th, 2013 at 5:49 pm
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August 11th, 2015 at 5:18 am
[…] Click here for the recipe. Ingredients: ground lamb or beef, onions, garlic, kohlrabi bulbs, bunch kale, fresh ginger, diced tomatoes, tomato paste, stock of your choice, garam masala, ground cumin, ground coriander, turmeric, cayenne, black pepper, salt, cilantro. […]
December 23rd, 2016 at 5:57 pm
[…] Masala Chili with Kale & Kohlrabi […]