Warming Aromatic Curried Celeriac (Printable)

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

# What You'll Need:

→ Vegetables

01 - 1 large celeriac (approximately 28 oz), peeled and cut into 3/4 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 - 1/2 teaspoon ground turmeric
08 - 1/4 teaspoon chili flakes

→ Pantry

09 - 3 tablespoons olive oil
10 - 13.5 fl oz coconut milk
11 - 6.8 fl oz vegetable stock
12 - Salt and freshly ground black pepper to taste

→ Garnish

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

# Directions:

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 chopped 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, turmeric, and chili flakes. Cook for 1 minute to release aromatic oils
07 - Pour in coconut milk and vegetable stock, bringing 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 pepper as needed. Serve garnished with fresh cilantro, toasted nuts, and lime juice

# Expert Advice:

01 -
  • Celeriac roasts into these caramelized, buttery chunks that soak up curry like little flavor sponges.
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • The sauce is creamy and aromatic without feeling heavy, and you can adjust the heat exactly how you like it.
02 -
  • Don't skip roasting the celeriac first, boiling it directly in the sauce makes it watery and bland.
  • Toast the spices in the pan before adding any liquid or they won't release their full flavor.
  • Use full-fat coconut milk, the light version makes a thin, underwhelming sauce.
03 -
  • Cut the celeriac into even 2 cm cubes so they roast at the same rate and you don't end up with some pieces burnt and others raw.
  • Let the curry simmer uncovered for the full 8 to 10 minutes so the sauce reduces and clings to the celeriac instead of pooling at the bottom of the bowl.
  • If you love heat, add a finely chopped fresh green chili with the garlic and ginger for a brighter, sharper kick than dried chili flakes alone.
Return