1. Peel and finely dice the onion and garlic. Peel the kohlrabi, cut off the woody ends, and then cut them into cubes. Clean the potatoes (it is not really necessary to peel early potatoes) and then cut them into cubes. Clean the bell pepper, remove the seeds, and cut into small cubes. Next, clean and peel the carrot (if necessary) and cut into cubes as well. Keep all the ingredients close to the stove.

2. Heat up a Dutch oven or large pot with some sesame oil. Sauté the onion and garlic until soft and glossy. Add the kohlrabi and the potatoes and sauté as well briefly. Next, add the diced bell pepper and carrot and continue sautéing. Stir often. Add the yellow curry paste and the soy sauce and mix to combine. Let the curry paste roast for a minute or two to activate the flavors. If you like your curry a bit more spicy you can also add some chili flakes (optional). Deglaze with the veggie broth and coconut milk. Reduce the heat a bit and let the curry simmer for about 10 minutes. Stir occasionally so nothing burns.

3. Add the drained chickpeas to the pot and let simmer for another 10-15 minutes. The potatoes should be cooked through, but not falling apart. Season the curry with salt and pepper to your liking. Garnish with chopped cilantro (or parsley) and serve with some rice or plain bread.