Curried Celeriac with Coconut (Printable format)

Roasted celeriac in aromatic coconut curry sauce with warming spices. Vegetarian and gluten-free.

# List of ingredients:

→ Vegetables

01 - 1 large celeriac (approximately 1.75 lbs), peeled and cut into 0.75 inch cubes
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated

→ Spices

05 - 2 tablespoons curry powder
06 - 1 teaspoon ground cumin
07 - 0.5 teaspoon ground turmeric
08 - 0.25 teaspoon chili flakes

→ Pantry

09 - 3 tablespoons olive oil
10 - 13.5 fluid ounces coconut milk
11 - 6.75 fluid ounces vegetable stock
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - Fresh cilantro leaves
14 - Toasted cashews or peanuts
15 - Fresh lime

# How to make it:

01 - Preheat oven to 400°F.
02 - Toss celeriac cubes with 2 tablespoons olive oil, salt, and black pepper on a baking sheet.
03 - Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
04 - Heat 1 tablespoon olive oil in a large pan over medium heat. Add onion and sauté for 5 minutes until softened.
05 - Add minced garlic and grated ginger to the pan. Cook for 1 minute until fragrant.
06 - Stir in curry powder, ground cumin, ground turmeric, and chili flakes. Cook for 1 minute to release spice aromatics.
07 - Pour in coconut milk and vegetable stock. Bring to a gentle simmer.
08 - Add roasted celeriac to the pan. Simmer uncovered for 8 to 10 minutes until sauce thickens and flavors meld.
09 - Taste and adjust seasoning with salt and black pepper as needed.
10 - Serve in bowls garnished with fresh cilantro, toasted nuts, and lime wedge.

# Expert Suggestions:

01 -
  • It turns a humble, knobbly root into something rich and deeply satisfying without much fuss.
  • The roasted celeriac gets caramelized edges that soak up the creamy curry sauce beautifully.
  • You can make it as mild or as fiery as you like, and it works whether you need a main or a side.
  • Leftovers taste even better the next day when the spices have really settled in.
02 -
  • Don't skip roasting the celeriac first, the caramelization is what makes this dish sing instead of just being mushy and bland.
  • Toast your spices in the pan for a full minute, it makes a massive difference in how deep and aromatic the curry tastes.
  • If your sauce looks too thick, add a splash more stock or water, it should coat the celeriac but not be gloppy.
03 -
  • Use full-fat coconut milk for the richest, creamiest sauce, the light stuff just doesn't coat the celeriac the same way.
  • If you like things spicy, add a finely chopped green chili with the garlic and ginger for a fresher, brighter heat.
  • A drizzle of good olive oil or a pat of butter stirred in at the end makes the sauce glossy and luxurious.
Return