Curried Celeriac with Coconut (Printable)

Roasted celeriac in creamy coconut curry sauce with warming spices. Vegetarian, gluten-free, ready in 50 minutes.

# 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 thumb-sized piece 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

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Toss celeriac cubes with 2 tablespoons olive oil, salt, and black pepper on a baking sheet. Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
03 - 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.
04 - Add minced garlic and grated ginger to the pan and cook for 1 minute until fragrant.
05 - Stir in curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute to activate the spice flavors.
06 - Pour in coconut milk and vegetable stock, bringing the mixture to a gentle simmer.
07 - Add roasted celeriac to the pan and simmer uncovered for 8 to 10 minutes, allowing the sauce to thicken and flavors to meld.
08 - Taste the curry and adjust salt, pepper, and spice levels as needed.
09 - Serve garnished with fresh cilantro, toasted nuts, and a squeeze of lime if desired.

# Expert Advice:

01 -
  • The roasted celeriac gets caramelized edges that soak up the curry sauce like little flavor sponges.
  • Its warming without being heavy, the kind of dish that satisfies on a cold night but doesn't leave you sluggish.
  • You can prep it mostly hands off while the oven does the work, leaving you free to tidy up or pour a cup of tea.
  • It works beautifully as a main with rice or steals the show as a side next to grilled proteins.
02 -
  • Don't skip roasting the celeriac first, boiling or steaming won't give you the caramelized depth that makes this dish so good.
  • Toasting the spices in the pan for a full minute before adding liquid is crucial, it unlocks oils and flavors that stay flat otherwise.
  • If your sauce looks too thin after simmering, let it cook a few extra minutes uncovered or mash a few celeriac cubes to thicken it naturally.
03 -
  • Use a sharp vegetable peeler or knife to tackle celeriac's thick skin, cutting away the knobby bits until you reach the clean white flesh underneath.
  • Don't crowd the baking sheet when roasting or the celeriac will steam instead of caramelize, spread the cubes out with space between them.
  • Taste the curry before serving and add a pinch of sugar if the sauce tastes too sharp, it balances the spices without making it sweet.
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