Warming Aromatic Curried Celeriac (Printable)

Roasted celeriac in fragrant curry sauce with coconut milk and warming spices—hearty and satisfying.

# What You Need:

→ Vegetables

01 - 1 large celeriac (about 28 oz), 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 - 14 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 Make It:

01 - Preheat the oven to 400°F.
02 - Toss the 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 the celeriac roasts, heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and sauté for 5 minutes until softened.
04 - Add the garlic and ginger; cook for 1 minute until fragrant.
05 - Stir in the curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute to release the spice aromas.
06 - Pour in the coconut milk and vegetable stock, bringing to a gentle simmer.
07 - Add the roasted celeriac to the pan. Simmer uncovered for 8 to 10 minutes, allowing the sauce to thicken and flavors to meld.
08 - Taste and adjust seasoning with salt and pepper as needed.
09 - Serve garnished with fresh cilantro, toasted nuts, and fresh lime juice.

# Expert Suggestions:

01 -
  • The celeriac gets crispy on the edges and soft in the center, soaking up the creamy curry like a sponge.
  • It feels indulgent and comforting but uses mostly pantry staples you probably already have.
  • You can make it as mild or as fiery as you like, and it works just as well as a main or a side.
02 -
  • Dont skip roasting the celeriac, boiling it makes it waterlogged and bland, but roasting brings out its natural sweetness.
  • Toast the spices in the pan before adding liquid or they taste raw and dusty instead of warm and aromatic.
  • Let the sauce simmer uncovered so it reduces and thickens, a watery curry just doesnt coat the vegetables the same way.
03 -
  • Cut the celeriac into even sized cubes so they roast at the same rate, uneven pieces mean some burn while others stay raw.
  • Use full fat coconut milk for the creamiest sauce, light versions can taste watery and dont coat the vegetables as well.
  • Let the curry rest for five minutes before serving, it gives the sauce time to thicken just a little more and the flavors really come together.
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