Serves 4.

1 bunch Red Dog kohlrabi
1 large potato
4 Tablespoons masala paste
3 Tablespoons vegetable oil
2 medium onions
1 can (~14 oz) chopped tomatoes
1 small can (~5.5 oz) coconut milk
1 bunch Red Dog kale
1 handful chopped cilantro
1 cup brown basmati rice

Peel and chop the kohlrabi and potato into 1/2″ cubes. Toss them with 2 tablespoons of masala paste and 2 tablespoons oil on a large roasting sheet. Season, then roast in a 450˚ oven for 25 minutes.

While the vegetables are roasting, cook the rice. Cover the rice with water in a deep pan, allowing about an inch between the rice and surface. Bring to a boil, reduce the heat, cover and simmer for about 20 minutes or until the rice is soft and fluffy.

Meanwhile, make the sauce. Finely dice the onion and fry in the remaining oil in a large pan until softened and golden. Add a touch of water if it starts to dry out. Stir in the remaining masala paste and cook for 3 minutes. Boil 1 cup of water and mix with the coconut milk. Pour the coconut mixture and chopped tomato into the pan with the onion. Simmer for a few minutes.

When the kohlrabi and potato are roasted, tip them into the sauce. Simmer for 5–10 minutes until tender. Remove from the heat. Roughly chop the kale and add to the sauce, stir gently until wilted.

When the sauce and rice are both cooked, serve together on individual plates. Garnish with a good helping of chopped cilantro.