Save The sharp, earthy smell of celeriac always catches me off guard when I peel it. It's knobbly, almost prehistoric looking, and I used to skip right past it at the market until a neighbor handed me one with a scribbled note that said, just roast it. That single experiment turned into this curry, born on a rainy Wednesday when I had half a can of coconut milk and a spice drawer begging for attention. The celeriac roasted up nutty and sweet, and once it hit that golden, aromatic sauce, I understood why root vegetables deserve more love.
I made this for a small dinner party once, and my friend who swore she hated celeriac asked for seconds. She said it reminded her of something her grandmother used to make, though I'm certain her grandmother never cooked with curry powder. Food has a way of unlocking those feelings even when the flavors are entirely different. That night, we ate it straight from the pan with warm naan, laughing too hard to bother with proper plating.
Ingredients
- Celeriac: This knobby root becomes tender and almost buttery when roasted, with a subtle celery-like flavor that mellows beautifully under spice.
- Onion, garlic, and ginger: The holy trinity of aromatic depth, they form the savory base that makes the sauce cling to every celeriac cube.
- Curry powder: Choose medium or hot depending on your mood, it blooms in the oil and fills the kitchen with that unmistakable toasty, complex warmth.
- Cumin and turmeric: Cumin adds earthiness, turmeric brings color and a slightly bitter note that rounds out the sweetness of coconut milk.
- Coconut milk: The creamy backbone of the sauce, it softens the spice and creates a luscious texture without any dairy.
- Vegetable stock: It loosens the sauce just enough and adds a savory undertone that keeps things from feeling too rich.
- Olive oil: Used both for roasting and sautéing, it carries flavor and helps everything caramelize without sticking.
- Cilantro, cashews, and lime: Optional but transformative, they add brightness, crunch, and a pop of freshness right at the end.
Instructions
- Roast the celeriac:
- Preheat your oven to 200°C and toss those celeriac cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, flipping them halfway so they turn golden and tender with crispy edges.
- Build the aromatics:
- While the oven works its magic, heat a tablespoon of olive oil in a large pan and sauté the chopped onion until it softens and just starts to color. Add the garlic and ginger, letting them sizzle for a minute until your kitchen smells like promise.
- Toast the spices:
- Stir in the curry powder, cumin, turmeric, and chili flakes if using. Let them cook for about a minute, stirring constantly so they release their oils without burning.
- Add the liquids:
- Pour in the coconut milk and vegetable stock, stirring to combine. Bring it to a gentle simmer and let the sauce start to thicken slightly.
- Combine and simmer:
- Add the roasted celeriac to the pan, folding it into the sauce. Let everything simmer together uncovered for 8 to 10 minutes so the flavors meld and the sauce clings to each piece.
- Finish and serve:
- Taste and adjust the seasoning with more salt or pepper. Serve it warm, garnished with fresh cilantro, toasted nuts, and a good squeeze of lime.
Save There was an evening I served this alongside basmati rice and realized halfway through eating that I hadn't said a word in ten minutes. Sometimes a dish just asks you to slow down and pay attention. The celeriac had soaked up the curry so completely that each bite felt like a little revelation, proof that humble ingredients and a bit of heat can turn into something you want to return to again and again.
Making It Your Own
If you want more protein, toss in a can of drained chickpeas when you add the roasted celeriac, they'll soak up the sauce and make it heartier. I've also swapped celeriac for parsnips or even sweet potato when I couldn't find a good one at the store. The cooking time stays roughly the same, though sweet potato might soften a little faster. You can dial up the heat with extra chili flakes or keep it mild and let the sweetness of the coconut milk take center stage.
Serving Suggestions
This works beautifully as a main with steamed rice or warm naan on the side, but I've also served smaller portions as a vibrant side dish next to grilled chicken or roasted lamb. Quinoa makes a great gluten-free base if you're avoiding bread. A dollop of yogurt on top cools things down and adds a tangy creaminess that plays nicely with the spice. Leftovers reheat wonderfully and actually taste even more cohesive the next day once the celeriac has spent the night marinating in that sauce.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to four days. The celeriac will continue to absorb the curry, so you might want to add a splash of stock or coconut milk when reheating to loosen it back up. I usually warm it gently on the stovetop over medium-low heat, stirring occasionally until it's heated through.
- Freeze individual portions in sealed containers for up to two months if you want to meal prep.
- Reheat frozen curry straight from the freezer in a covered pan with a little extra liquid.
- Garnish with fresh herbs and nuts only after reheating so they stay bright and crunchy.
Save This curry has become my go-to when I want something warming without spending hours in the kitchen. It's proof that a single underrated vegetable and a well-stocked spice drawer can turn an ordinary weeknight into something worth remembering.
Your Questions Answered
- → Can I substitute celeriac with other vegetables?
Yes, parsnips or sweet potatoes work wonderfully as alternatives. They offer similar textures when roasted and absorb the curry flavors beautifully.
- → How can I make this dish spicier?
Use hot curry powder instead of medium, increase the chili flakes to 1/2 teaspoon, or add fresh chopped green chilies when sautéing the garlic and ginger.
- → What can I serve with curried celeriac?
Steamed basmati rice, warm naan bread, or fluffy quinoa make excellent accompaniments. Add a side of cucumber raita or fresh green salad for a complete meal.
- → Can I prepare this ahead of time?
Absolutely. The dish keeps well in the refrigerator for up to 3 days and actually tastes better the next day as the flavors continue to develop.
- → 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. Turn the pieces halfway through for even browning.
- → Can I add protein to make it more filling?
Cooked chickpeas, lentils, or cubed paneer cheese are excellent additions. Stir them in with the roasted celeriac and simmer until heated through.