Curried Celeriac with Coconut (Printer-Friendly)

Roasted celeriac in creamy curry sauce with coconut milk, ginger, and aromatic spices. Vegetarian comfort food.

# What You'll Need:

→ 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 fluid ounces coconut milk
11 - 6.8 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

# How To Make It:

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 25-30 minutes, turning halfway through, until golden and tender.
03 - While the celeriac roasts, heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the onion and sauté for 5 minutes until softened.
04 - Add the minced garlic and grated ginger to the pan. 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 aromatic oils.
06 - Pour in the coconut milk and vegetable stock, stirring to combine. Bring to a gentle simmer.
07 - Add the roasted celeriac to the pan. Simmer uncovered for 8-10 minutes, allowing the sauce to thicken and flavors to meld.
08 - Taste the curry and adjust salt, pepper, and spices as needed.
09 - Serve the curried celeriac garnished with fresh cilantro, toasted nuts, and a squeeze of fresh lime juice.

# Expert Suggestions:

01 -
  • It transforms an overlooked root into something deeply comforting and layered with warmth.
  • The roasting step brings out a natural sweetness that balances perfectly with bold curry spices.
  • It comes together in under an hour but tastes like youve been simmering it all afternoon.
  • Leftovers somehow taste even better the next day when the celeriac soaks up more of that creamy sauce.
02 -
  • Don't skip the roasting step, boiled celeriac turns mushy and bland compared to the nutty sweetness you get from the oven.
  • Toast your spices in the pan before adding liquid or they'll taste flat and dusty instead of warm and alive.
  • If your sauce looks too thick, add a splash more stock, if it's too thin, let it simmer a few extra minutes uncovered.
03 -
  • Use full-fat coconut milk for the creamiest sauce, the light versions can separate and taste watery.
  • If your celeriac pieces are uneven, the smaller ones will crisp up faster, so try to cut them as uniformly as possible.
  • A squeeze of lime at the end isn't just garnish, the acidity cuts through the richness and makes every flavor pop.
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