Warming Curried Celeriac Dish (Printable)

Roasted celeriac in aromatic curry sauce with coconut milk, perfect as a hearty vegetarian main or flavorful side.

# What You Need:

→ Vegetables

01 - 1 large celeriac (about 1.75 lb), peeled and cut into 0.75-inch cubes
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 thumb-sized piece 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 juice

# How-To:

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 25-30 minutes, stirring 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; cook for 1 minute until fragrant.
06 - Stir in curry powder, ground cumin, ground turmeric, and chili flakes. Cook for 1 minute to bloom the spices.
07 - Pour in coconut milk and vegetable stock, bringing to a gentle simmer.
08 - Add roasted celeriac to the pan. Simmer uncovered for 8-10 minutes until sauce thickens and flavors meld.
09 - Taste and adjust seasoning with salt and pepper as needed.
10 - Transfer to serving dishes and garnish with fresh cilantro, toasted nuts, and lime juice if desired.

# Expert Tips:

01 -
  • It transforms a vegetable most people overlook into something deeply satisfying and full of character.
  • The roasting brings out a natural sweetness that plays beautifully against the warm spice of the curry.
  • You can have it on the table in under an hour with barely any hands on time.
  • It works as a cozy main or a vibrant side that steals the show at any table.
02 -
  • Don't skip roasting the celeriac first, it develops a caramelized sweetness that plain boiled pieces just can't match.
  • Toast your spices for a full minute in the oil before adding liquids or they'll taste flat and dull instead of vibrant.
  • Let the sauce simmer uncovered so it reduces and thickens naturally, clinging to the celeriac instead of pooling at the bottom.
03 -
  • Cut your celeriac cubes to an even 2 cm size so they roast uniformly and you don't end up with some pieces burnt and others still hard.
  • Use full fat coconut milk, not the light version, or your sauce will be thin and lack the body that makes this dish so satisfying.
  • Taste the curry before adding the celeriac and adjust the spice level then, it's much easier to fix at that stage than after everything is combined.
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