Warming Curried Celeriac Dish (Print)

Roasted celeriac tossed in aromatic curry sauce with coconut milk, ginger, and warming spices for a hearty meal.

# Ingredients:

→ 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 tablespoon 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 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

# Directions:

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, stirring 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 chopped onion and sauté for 5 minutes until softened.
04 - Add the minced garlic and grated ginger to the pan and cook for 1 minute until fragrant.
05 - Stir in the curry powder, ground cumin, ground turmeric, and chili flakes. Cook for 1 minute to release the spice flavors.
06 - Pour in the coconut milk and vegetable stock, bringing the mixture to a gentle simmer.
07 - Add the roasted celeriac to the pan and 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. Serve garnished with fresh cilantro, toasted nuts, and a squeeze of lime juice.

# Expert Tips:

01 -
  • The celeriac gets creamy and tender while staying grounded and earthy, not mushy or forgettable.
  • Your kitchen will smell incredible while it cooks, and the whole thing comes together in under an hour with barely any fuss.
02 -
  • Don't skip the initial roasting step; it gives the celeriac texture and depth that steaming or boiling simply cannot match.
  • Toast your spices for a full minute before adding the liquid, because it sounds simple but makes the difference between a good curry and one that tastes genuinely layered.
03 -
  • If you're sensitive to coconut milk, use half coconut milk and half vegetable stock for a lighter version that still feels creamy and satisfying.
  • Buy whole spices and toast them yourself if you have the time; they make a noticeable difference, though good quality curry powder absolutely works and takes the stress out of balancing multiple spices.
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