Curried Millet Stir Fry with Kohlrabi

This curried millet stir fry is a great alternative to fried rice. For this recipe, I am using kohlrabi and kohlrabi greens. You can substitute the greens with spinach, swiss chard, collard greens or even broccoli.



  • 2 tablespoons sunflower oil (canola or vegetable oil works also)
  • 1 tablespoon mild curry powder
  • 3/4 cup diced yellow onions (about 1/2 medium onion)
  • 3 garlic cloves, minced
  • 2 bird’s eye chiles*, sliced (optional)
  • 1 1/4 teaspoons salt, plus more to taste
  • 1 1/2 cups peeled and sliced kohlrabi (165g)
  • 4 cups kohlrabi greens, roughly chopped
  • 4 cups cooked millet (425g)
  • 1 ounce fried tofu, cubed


  1. Heat the oil in a large sauté pan or wok over medium-high heat. Add the curry powder and stir to dissolve it in the oil. Stir in the onions and cook for 2 to 3 minutes, until the onions start to soften. Add the minced garlic, sliced chiles and salt and cook for 30 seconds to 1 minute, until the garlic starts to turn fragrant.
  2. Stir in the sliced kohlrabi and cook for 2 minutes. Add the kohlrabi greens and cook for 2 to 3 minutes, until they start to wilt.
  3. Add the millet and tofu and stir to combine. Cook until the millet is heated through, about 3 minutes.
  4. Turn off the heat. Taste the millet and add more curry powder or salt, if desired. 


NUTRITION INFORMATION: Makes 4 Servings. Amount per serving: Calories: 346, Total Fat 11g, Saturated Fat: 2g, Sodium: 755mg, Cholesterol: 0mg, Total Carbohydrate: 52g, Dietary Fiber: 7g, Sugar: 4g, Protein 12g

*Bird’s eye chiles are also known as Thai chiles.