Prepare the kohlrabi by removing the skin and cutting it into cubes.

Chop the red onion into medium pieces.

Slice the green chilies lengthwise.

Finely chop the ginger.

In a pan, combine the kohlrabi, red onion, green chilies, ginger, and salt.

Add enough water to cover the vegetables.

Cover the pan and cook until the kohlrabi is firm but done (about 15-20 minutes). A fork should slide in easily, but the vegetable should retain its shape.

Ensure that there is some water remaining in the pan, but it shouldn't be too watery.

Add the coconut milk and gently mix.

Simmer the mixture for a few minutes.

Turn off the stove and let the stew sit for 10 minutes before serving.

Serve the stew with steamed rice or bread.

For a soup variation, puree the stew before serving.