Curried Celeriac with Coconut (Print)

Roasted celeriac in aromatic curry sauce with coconut milk, ginger, and warming spices. Vegetarian and gluten-free.

# Components:

→ Vegetables

01 - 1 large celeriac (about 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 fl oz coconut milk
11 - 6.75 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 juice

# Directions:

01 - Preheat the oven to 400°F.
02 - Toss the celeriac cubes with 2 tablespoons olive oil, a pinch of 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 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 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 as needed. Serve garnished with fresh cilantro, toasted nuts, and a squeeze of lime juice if desired.

# Expert Advice:

01 -
  • Celeriac becomes unexpectedly creamy and rich when roasted, almost meatlike in texture without any of the fuss.
  • The warming spices fill your kitchen with an aroma so good, you'll find people wandering in asking what's cooking.
  • It's honestly a weeknight dinner that feels fancy enough for guests, but simple enough to pull together while listening to music.
02 -
  • Don't skip the roasting step; boiled celeriac becomes mushy and boring, but roasted celeriac develops a nutty sweetness that makes the dish sing.
  • If your sauce seems too thick, thin it with a splash of stock or water; if it's too thin, let it simmer a few minutes longer uncovered to reduce.
03 -
  • Roast your cashews or peanuts in a dry pan for two minutes before scattering them on top—they'll taste fresher and crunchier than ones straight from the bag.
  • A squeeze of fresh lime at the end is non-negotiable; it lifts all the warm spices and prevents the dish from tasting heavy.
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