Pin There was this moment at a farmers market when I picked up a knobby celeriac root and had no idea what to do with it. The vendor mentioned roasting it, and something about the way she described the nutty sweetness made me curious enough to take it home. That afternoon, I found myself tossing it with spices and coconut milk, and suddenly my kitchen smelled like a spice bazaar had opened in my apartment. It became one of those happy accidents that you end up making again and again.
I made this for a dinner party when someone mentioned they were tired of the same vegetable sides, and watching people go back for seconds without even asking what was in it felt like a small victory. Someone asked if it was restaurant food, which made me laugh because it's genuinely easy to pull off at home.
Ingredients
- Celeriac: About 800 g peeled and cubed; it's a knobby root that looks intimidating but becomes wonderfully tender and nutty when roasted.
- Onion: One large onion, finely chopped, because it's the base that carries all the spices and builds flavor as it softens.
- Garlic and ginger: Fresh and aromatic, these two wake up the whole dish in just a minute of cooking.
- Curry powder: 2 tablespoons of the good stuff, medium or hot depending on your mood; it's the soul of this recipe.
- Ground cumin and turmeric: A teaspoon and half teaspoon respectively, adding warmth and earthy depth that makes people wonder what the secret ingredient is.
- Chili flakes: Optional quarter teaspoon, but I usually add it because that tiny kick keeps things interesting.
- Olive oil: 3 tablespoons total, used for roasting and building the sauce base.
- Coconut milk and vegetable stock: One 400 ml can and 200 ml stock, creating a silky sauce that clings to every piece of celeriac.
- Salt, pepper, and fresh cilantro: For seasoning and that bright finishing touch that lifts everything.
- Toasted nuts and lime: Optional garnish, but the cashews add crunch and the lime juice wakes up the whole bowl.
Instructions
- Get your oven ready and prep the celeriac:
- Preheat to 200°C and toss your cubed celeriac with 2 tablespoons of olive oil, a pinch of salt, and black pepper on a baking sheet. The oil will help it turn golden and crispy at the edges.
- Roast until golden:
- Slide it into the oven for 25 to 30 minutes, turning the pieces halfway through so they get evenly browned. You'll know it's done when a fork slides through easily and the edges look caramelized.
- Build the sauce base:
- While the celeriac roasts, heat 1 tablespoon of olive oil in a large pan over medium heat and add your finely chopped onion. Let it soften for about 5 minutes, stirring occasionally until it turns translucent and sweet.
- Wake up the spices:
- Stir in the minced garlic and grated ginger, cooking for about 1 minute until the kitchen fills with that amazing aromatic smell. Then add your curry powder, cumin, turmeric, and chili flakes, stirring constantly for another minute to toast them and release their oils.
- Bring it all together:
- Pour in the coconut milk and vegetable stock, stirring gently until everything is combined. Bring the sauce to a gentle simmer and then add your roasted celeriac pieces, letting everything bubble together uncovered for 8 to 10 minutes.
- Finish and taste:
- The sauce will thicken slightly and the flavors will meld beautifully; this is the moment to taste it and adjust the salt and spices to your preference. Serve hot with fresh cilantro, toasted cashews or peanuts, and a squeeze of lime if you like that brightness.
Pin There's something about serving this to someone who swears they don't like celeriac and watching them change their mind with the first spoonful. That's when food becomes more than just dinner; it becomes a little moment of discovery.
Why Roasting Matters Here
Roasting the celeriac first is not just a step; it's the whole technique that elevates this dish. The dry heat of the oven caramelizes the natural sugars and creates little crispy edges that add texture and flavor you just cannot get any other way. When you add those golden pieces to the creamy curry sauce, you get this beautiful contrast of tender and slightly textured, which is exactly what makes people ask for the recipe.
Playing With Variations
The beauty of this recipe is how flexible it is once you understand the basic technique. I've made it with parsnips when I had them on hand, and the sweetness was even more pronounced; I've added chickpeas for extra protein and heartiness; I've even thrown in some spinach at the very end for color and iron. The curry sauce is forgiving and adaptable, so once you nail the method, you can experiment without fear of ruining it.
Serving and Storing
This curry tastes even better the next day when the spices have had time to settle into every bite, so it's perfect for meal prep. Store it in an airtight container in the fridge for up to three days, and when you reheat it, add a splash of water if the sauce has thickened too much. Serve it over steamed rice, with warm naan, or alongside quinoa for a complete meal that feels both comforting and nourishing.
- Leftovers can be frozen for up to three months, making this a smart dish to batch cook when you have the time.
- If the sauce breaks or separates, a quick blitz with an immersion blender brings it back together beautifully.
- Always taste right before serving because flavors can shift during storage, and a pinch more salt or squeeze of fresh lime might be all it needs.
Pin This curried celeriac has become my go-to recipe when I want to feel like I've cooked something special without spending all evening in the kitchen. It's the kind of dish that reminds you why cooking for people you care about matters.
Recipe FAQ
- → Can I substitute celeriac with other vegetables?
Yes, parsnips or sweet potatoes work wonderfully as alternatives. They offer similar texture when roasted and absorb the curry flavors beautifully.
- → How do I know when the celeriac is properly roasted?
The celeriac should be golden brown on the edges and tender when pierced with a fork, typically after 25-30 minutes at 200°C.
- → Can I make this dish ahead of time?
Absolutely. The flavors develop even more when stored overnight. Reheat gently on the stovetop, adding a splash of vegetable stock if needed.
- → What can I serve with curried celeriac?
Steamed basmati rice, naan bread, or quinoa complement this dish perfectly. You can also serve it alongside other Indian-inspired sides.
- → How can I adjust the spice level?
Use mild curry powder and omit the chili flakes for a gentler version, or add more chili flakes and fresh chilies for extra heat.
- → Can I add protein to this dish?
Cooked chickpeas, lentils, or paneer cheese make excellent additions. Stir them in during the final simmering stage to heat through.