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Curried Millet Stir Fry with Kohlrabi - a healthy, gluten-free and vegan dinner ready in under 30 minutes!
5 from 1 vote
Servings: 4
Author: Lisa Lin

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins


  • 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 Thai chilis, sliced (see note)
  • 1 1/4 teaspoons salt, plus more to taste
  • 1 1/2 cups (165g) peeled and sliced kohlrabi
  • 4 cups kohlrabi greens, roughly chopped
  • 4 cups (425g) cooked millet
  • 1 ounce fried tofu, cubed


  • 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.
  • 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.
  • Add the millet and tofu and stir to combine. Cook until the millet is heated through, about 3 minutes.
  • Turn off the heat. Taste the millet and add more curry powder or salt, if desired. 


Thai chili is similar to bird's eye chili. I believe they're technically different, but the names are often used interchangeably. 


Serving: 1serving | Calories: 346kcal | Carbohydrates: 52g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Sodium: 755mg | Fiber: 7g | Sugar: 4g
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!