Peel and cut the kolhrabi into 1/2 inch cubes and the carrots into thin slices. Cook the kohlrabi and carrots in a covered, microwave-safe dish with 1 inch of water for 10 minutes at full power. Toss every 3 minutes during the cooking time.
While veggies are in the microwave, cut garlic into very thin slices and chop onion. Cut green pepper into 1/4 inch slices.
Warm 2 tbsp of oil in a pan on medium-high heat. When oil is hot, add curry powder, cumin, red pepper, garlic, and onion. Once onions are soft and lightly colored, add the green pepper and stir regularly.
Incorporate drained kohlrabi and carrots into the pan and add the diced tomatoes. Add broth to desired consistency. Let simmer gently for 5 minutes and adjust salt to taste.
Serve with steamed rice, green salad, or Naan.