Warming Aromatic Curried Celeriac

My sister brought home a knobbly celeriac from the farmers market one Saturday, and I had no idea what to do with it. It sat on the counter for three days before I finally peeled away its rough skin and discovered the pale, fragrant flesh inside. I decided to roast it with curry spices, and the kitchen filled with such a warm, golden smell that my neighbor knocked to ask what I was making. That celeriac became this dish, and now I make it every time the weather turns cold.

I served this to friends who claimed they didnt like root vegetables, and they went quiet after the first bite. One of them scraped the pan clean with a piece of naan, then asked for the recipe on the spot. It was one of those meals where conversation paused and everyone just ate, which is the best compliment I know.

Ingredients

• Celeriac: This humble root has a subtle celery flavor and turns beautifully nutty when roasted, so dont skip the oven step.
• Onion: A large onion gives the sauce body and sweetness, especially once it softens and melts into the spices.
• Garlic and ginger: Fresh is essential here, the sharpness mellows into warmth and really wakes up the curry.
• Curry powder: Use a blend you trust, medium heat works for most people, but go hot if you like a kick.
• Ground cumin and turmeric: These deepen the flavor and give the sauce that rich golden color you want.
• Chili flakes: Optional, but a pinch adds just enough heat without overpowering the dish.
• Olive oil: For roasting and sauteing, it handles high heat well and keeps everything from sticking.
• Coconut milk: This makes the sauce creamy and lightly sweet, balancing the spices perfectly.
• Vegetable stock: It thins the coconut milk just enough and adds savory depth.
• Fresh cilantro, toasted nuts, and lime: Garnishes that add brightness, crunch, and a little acidity to finish each bite.

Instructions

Roast the celeriac:

Preheat your oven to 200 degrees Celsius and toss the celeriac cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, flipping halfway, until the edges turn golden and the chunks are fork tender.

Cook the aromatics:

While the celeriac roasts, heat a tablespoon of olive oil in a large pan over medium heat and add the chopped onion. Let it cook for about 5 minutes until soft and translucent, then stir in the garlic and ginger and cook for another minute until fragrant.

Toast the spices:

Add the curry powder, cumin, turmeric, and chili flakes to the pan and stir for a full minute. This step releases their oils and makes the whole dish smell incredible.

Build the sauce:

Pour in the coconut milk and vegetable stock, stirring to combine, and bring everything to a gentle simmer. Let it bubble quietly while the celeriac finishes roasting.

Combine and simmer:

Add the roasted celeriac to the pan and let it simmer uncovered for 8 to 10 minutes so the sauce thickens and clings to every piece. Taste and adjust the salt and pepper as needed.

Garnish and serve:

Spoon into bowls and top with fresh cilantro, toasted cashews or peanuts, and a squeeze of lime. Serve it over rice, with naan, or just eat it straight from the pan.

Pin It

This dish became my go to when I wanted something nourishing but didnt have much energy to cook. The oven does half the work, and the rest comes together in one pan. I started keeping celeriac in the fridge just so I could make this on a whim, and it never lets me down.

Make It Your Own

If you want more protein, toss in a drained can of chickpeas when you add the roasted celeriac. I also love swapping celeriac for parsnips or sweet potato when I cant find it, though the flavor shifts a little sweeter. Sometimes I double the ginger because I like the zing it gives, and once I added a handful of spinach at the end which wilted right into the sauce.

Serving Suggestions

I usually serve this over basmati rice to soak up the sauce, but it also works beautifully with warm naan or even quinoa if you want something lighter. A simple cucumber salad on the side cuts through the richness, and if youre feeding a crowd, this pairs well with dal or roasted cauliflower. Leftovers reheat like a dream and sometimes taste even better the next day once the flavors have settled.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove with a splash of stock or water to loosen the sauce, stirring occasionally so it doesnt stick. I dont recommend freezing it because the celeriac can get a bit mushy, but if you do, let it thaw slowly in the fridge before reheating.

• Add the garnishes fresh each time you serve, they lose their brightness if stored with the curry.
• If the sauce thickens too much in the fridge, just thin it with a little coconut milk or stock when you reheat.
• Taste and adjust the seasoning after reheating, sometimes it needs a pinch more salt or a squeeze of lime.

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This curried celeriac has become one of those recipes I turn to when I want comfort without fuss. I hope it fills your kitchen with warmth the way it does mine.

Recipe Questions & Answers

→ Can I substitute celeriac with another vegetable?

Yes, parsnip, sweet potato, or cauliflower work well as alternatives. Adjust roasting time as needed based on the vegetable's density.

→ How do I store leftover curried celeriac?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock or coconut milk if the sauce has thickened.

→ Can I make this dish ahead of time?

Absolutely. The flavors develop beautifully when made ahead. Prepare fully, cool completely, and refrigerate. Reheat before serving and adjust seasoning as needed.

→ What can I serve with curried celeriac?

It pairs wonderfully with steamed basmati rice, naan bread, quinoa, or even cauliflower rice for a low-carb option. A simple cucumber raita complements the spices nicely.

→ How can I adjust the spice level?

Use mild curry powder and omit chili flakes for a gentler flavor. For more heat, add extra chili flakes, fresh green chilies, or a pinch of cayenne pepper.

→ Is this dish suitable for meal prep?

Yes, it's excellent for meal prep. Portion into containers and refrigerate for up to 3 days or freeze for up to 2 months. Thaw overnight before reheating.