Save to Pinterest The steam rising from that pan carried something more than spice, it carried the realization that celeriac could be more than a forgotten root hiding in the corner of the market. I'd walked past it dozens of times before a rainy Tuesday convinced me to grab one, mostly out of curiosity. What came out of my oven that evening, golden and caramelized, tossed into a sauce that clung to every ridged edge, turned into something I now crave when the air gets cold. This dish taught me that the vegetables we overlook often hold the most surprise.
I made this for a small dinner party once, nervous because half my guests had never heard of celeriac. One friend poked at it suspiciously before taking a bite, then went quiet in that way people do when food surprises them. By the end of the night, the pan was scraped clean and someone asked if I could text them the recipe. That moment reminded me how much joy there is in introducing people to something new, especially when it tastes this good.
Ingredients
- Celeriac: This knobby root becomes tender and almost sweet when roasted, with a subtle celery-like flavor that soaks up the curry sauce perfectly.
- Onion: The foundation of the sauce, it softens into sweetness and gives the dish body.
- Garlic and ginger: These two create the aromatic backbone, the smell alone will make your kitchen feel alive.
- Curry powder: Choose your heat level wisely, this is where the personality of the dish lives.
- Cumin and turmeric: Cumin adds earthiness, turmeric brings warmth and that golden glow.
- Chili flakes: Optional but recommended if you like a gentle kick that builds with each bite.
- Olive oil: Used for roasting and sauteing, it carries the spices and coats the celeriac beautifully.
- Coconut milk: This is what makes the sauce creamy and luscious without any dairy.
- Vegetable stock: It thins the sauce just enough and adds a savory depth.
- Fresh cilantro, toasted cashews, lime: These garnishes are optional but they add brightness and crunch that make every bite more interesting.
Instructions
- Prepare the oven and roast the celeriac:
- Preheat your oven to 200°C (400°F) and spread the celeriac cubes on a baking sheet, tossed with olive oil, salt, and pepper. Roast for 25 to 30 minutes, flipping halfway through, until the edges turn golden and the centers are fork-tender.
- Start the curry base:
- While the celeriac roasts, heat olive oil in a large pan over medium heat and add the chopped onion, cooking it slowly for about 5 minutes until it softens and starts to turn translucent. Add the garlic and ginger, stirring for just a minute until the kitchen smells incredible.
- Bloom the spices:
- Stir in the curry powder, cumin, turmeric, and chili flakes, letting them toast in the pan for about a minute. This step wakes up the spices and releases their full flavor into the oil.
- Build the sauce:
- Pour in the coconut milk and vegetable stock, stirring to combine, then bring the mixture to a gentle simmer. Let it bubble quietly while you wait for the celeriac to finish roasting.
- Combine and simmer:
- Add the roasted celeriac to the simmering sauce, stirring gently to coat every piece. Let everything simmer together uncovered for 8 to 10 minutes so the sauce thickens and clings to the celeriac.
- Taste and finish:
- Adjust the seasoning with more salt or pepper if needed, then serve hot with a scatter of fresh cilantro, toasted nuts, and a squeeze of lime. The lime juice brightens everything just before it hits the table.
Save to Pinterest There was an evening I ate this alone at my kitchen counter, straight from the pan, with nothing but a spoon and a pile of rice. No table setting, no fanfare, just me and a bowl of something warm that made the day feel manageable again. Food does not always need an occasion to matter, sometimes it just needs to taste like comfort.
Serving Suggestions
This dish works beautifully over steamed basmati rice, letting the sauce pool into every grain, or scooped up with warm naan if you want something more hands-on. I have also served it alongside quinoa for a lighter meal, or piled it onto a plate with roasted greens and called it dinner. If you want to make it more substantial, stir in a can of drained chickpeas with the roasted celeriac for extra protein and texture. It is flexible enough to be a side or confident enough to stand alone as the main event.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to four days, and the flavors deepen as they sit. Reheat gently on the stovetop with a splash of water or stock to loosen the sauce, stirring occasionally so nothing sticks to the bottom. I have also reheated individual portions in the microwave, though the stovetop method keeps the texture better. If you are planning to meal prep, this dish holds up beautifully and actually improves after a day or two.
Variations and Swaps
If celeriac is hard to find or you are not in the mood for it, try swapping in parsnips or cubed sweet potato, both roast beautifully and take to curry spices with enthusiasm. You can also use a mix of root vegetables for more color and variety. For a richer sauce, stir in a spoonful of almond butter or tahini at the end, it adds creaminess and a subtle nuttiness that works surprisingly well.
- Add a handful of spinach or kale in the last few minutes of simmering for extra greens.
- Swap coconut milk for cashew cream if you want a lighter, less sweet sauce.
- Sprinkle in some garam masala at the end for a deeper, more complex spice profile.
Save to Pinterest This recipe has become one of those quiet favorites I return to without thinking, the kind that does not need a special reason. I hope it finds a place in your kitchen the same way it did in mine.
Common Recipe Questions
- → Can I prepare this dish ahead of time?
Yes, you can roast the celeriac up to 2 days ahead and store it in an airtight container. Prepare the curry sauce separately and combine just before serving for optimal texture and freshness.
- → What can I substitute for celeriac?
Parsnip, sweet potato, cauliflower, or regular potato work wonderfully as alternatives. Adjust roasting time based on your chosen vegetable's size and density.
- → How do I make this spicier?
Increase chili flakes to taste, use hot curry powder instead of medium, or add fresh diced chile peppers. Start conservatively and adjust to your heat preference.
- → Is this dish suitable for meal prep?
Absolutely. Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water if the sauce has thickened too much.
- → What's the best accompaniment for serving?
Serve with steamed basmati rice, naan bread, or quinoa. A simple cucumber raita or fresh salad complements the warm spices beautifully.
- → How do I add protein to this dish?
Stir in cooked chickpeas, lentils, tofu, or paneer along with the roasted celeriac. These additions complement the curry flavors perfectly while increasing satiety.