Curried Celeriac (Print Version)

Nutty roasted celeriac tossed in a warming, aromatic curry sauce with coconut milk. Vegetarian and gluten-free.

# What You'll Need:

→ 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 wedge

# Steps to Follow:

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, stirring halfway through, until golden and tender.
04 - While celeriac roasts, 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, cooking for 1 minute until fragrant.
06 - Stir in curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute to activate the spice flavors.
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 salt and pepper as needed.
10 - Serve garnished with fresh cilantro, toasted nuts, and lime wedge.

# Additional Tips::

01 -
  • It transforms an underrated vegetable into something deeply satisfying and full of warmth.
  • The roasting step adds a nutty sweetness that balances the boldness of the curry beautifully.
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • Leftovers somehow taste even better the next day when the flavors have fully mingled.
02 -
  • Do not skip roasting the celeriac, boiling or steaming it will make it watery and dull instead of caramelized and sweet.
  • Toast the spices in the pan before adding liquid or they will taste raw and muddy instead of warm and fragrant.
  • Let the sauce simmer uncovered so it thickens properly, a thin sauce will not cling to the celeriac.
03 -
  • Cut the celeriac into even-sized cubes so they roast at the same rate, uneven pieces mean some will burn while others stay pale.
  • Use full-fat coconut milk for the creamiest sauce, lite versions can separate and taste thin.
  • If your curry powder is old, replace it, stale spices will make the whole dish taste flat no matter what you do.
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