Save My neighbor handed me a celeriac over the fence one afternoon, dirt still clinging to its gnarled skin, and I had no idea what to do with it. It sat on my counter for two days before I finally chopped into it, half expecting something woody and bland. Instead, I tossed it with curry spices I had leftover from a failed attempt at homemade tikka masala, and the smell that filled my kitchen was so good I texted her immediately. She came over for dinner that night, and we ate straight from the pan with nothing but flatbread and laughter.
I made this on a rainy Sunday when I had nowhere to be and nothing pressing to do. The kitchen steamed up while the celeriac roasted, and I stood there stirring the sauce, watching it go from pale yellow to deep gold. My partner walked in, sniffed the air, and asked if we were ordering takeout. When I told him it was just vegetables and spices, he didnt believe me until he tasted it.
Ingredients
- 1 large celeriac (about 800 g), peeled and cut into 2 cm cubes: Peel it thick because the outer layer can be fibrous, and cut the cubes evenly so they roast at the same rate.
- 1 large onion, finely chopped: The base of the sauce, and finely chopping it helps it melt into the curry without chunky bits.
- 2 cloves garlic, minced: Fresh garlic makes all the difference here, jarred just doesnt have the same punch.
- 1 thumb sized piece fresh ginger, grated: Grate it on the small holes of a box grater so it dissolves into the sauce and doesnt leave stringy bits.
- 2 tbsp curry powder (medium or hot, to taste): I use a medium blend, but if you like heat, go hot and dont look back.
- 1 tsp ground cumin: Adds an earthy warmth that rounds out the sharper curry notes.
- 1/2 tsp ground turmeric: For color and a subtle bitterness that balances the coconut milk.
- 1/4 tsp chili flakes (optional): A pinch if you want a slow building heat that sneaks up on you.
- 3 tbsp olive oil: For roasting and sauteing, though you could use coconut oil if you want everything to taste more tropical.
- 400 ml coconut milk (1 can): Full fat is key, the light stuff makes a watery sauce that never thickens right.
- 200 ml vegetable stock: Loosens the sauce just enough without drowning the spices.
- Salt and freshly ground black pepper, to taste: Season generously, celeriac needs it.
- Fresh cilantro leaves: Brightens everything up and adds a fresh contrast to the rich sauce.
- Toasted cashews or peanuts: For crunch and a little extra richness.
- Squeeze of fresh lime: The acid cuts through the coconut and makes every flavor sharper.
Instructions
- Roast the celeriac:
- Preheat your oven to 200°C (400°F), toss the celeriac cubes with 2 tbsp olive oil, salt, and pepper on a baking sheet, and roast for 25 to 30 minutes, turning halfway. You want golden edges and tender centers that yield when you press them with a fork.
- Start the curry base:
- While the celeriac roasts, heat 1 tbsp olive oil in a large pan over medium heat, add the onion, and saute for 5 minutes until soft and translucent. Dont rush this, the onion needs time to sweeten.
- Add aromatics:
- Stir in the garlic and ginger, cooking for 1 minute until your kitchen smells like someone elses dinner party. If it starts to stick, lower the heat a touch.
- Toast the spices:
- Add the curry powder, cumin, turmeric, and chili flakes, stirring constantly for 1 minute. Toasting wakes up the spices and keeps them from tasting raw.
- Build the sauce:
- Pour in the coconut milk and vegetable stock, bringing it to a gentle simmer. Stir to scrape up any stuck bits from the bottom of the pan.
- Combine and simmer:
- Add the roasted celeriac to the sauce and simmer uncovered for 8 to 10 minutes, stirring occasionally. The sauce will thicken and cling to the celeriac like a warm blanket.
- Finish and serve:
- Taste and adjust the seasoning, adding more salt or a pinch of sugar if it needs balance. Serve hot, garnished with cilantro, toasted nuts, and a squeeze of lime.
Save The first time I served this to friends, one of them scraped the bottom of the pan with bread and declared it better than any restaurant curry shed paid for. That moment, watching people enjoy something I almost didnt make because I was intimidated by a lumpy root vegetable, reminded me why I love cooking. Its not about perfection, its about trying something new and discovering it works.
Serving Suggestions
I like this best over steamed basmati rice, the grains soaking up every bit of sauce, but it also works beautifully with warm naan for scooping. Quinoa makes it feel more like a grain bowl, and if youre keeping it low carb, a pile of wilted spinach underneath does the job. Leftovers are excellent cold straight from the fridge, though Ill never admit that to anyone but you.
Customizing the Heat
If youre cooking for people with different spice tolerances, keep the base mild and set out chili oil or hot sauce on the side. I learned this after watching my dad drown his portion in sriracha while my mom fanned her mouth after one bite of mine. You can also swap the chili flakes for a fresh green chili, sliced thin and stirred in with the garlic, which gives a brighter, more vegetal heat.
Storage and Make Ahead Tips
This keeps in the fridge for up to four days in an airtight container, and the flavors deepen overnight as the celeriac soaks up more sauce. Reheat gently on the stovetop with a splash of stock or water to loosen it. I wouldnt freeze it because the coconut milk can separate when thawed, though some people dont mind the texture change.
- If making ahead, roast the celeriac and prep the sauce separately, then combine and simmer just before serving.
- The garnishes lose their charm if added too early, so keep the cilantro, nuts, and lime for the final moment.
- Double the recipe if youre feeding a crowd, it scales up perfectly and people always want seconds.
Save This dish taught me that the vegetables I walk past at the market, the weird ones I dont recognize, are often the ones that surprise me most. Make it once, and youll start seeing celeriac differently.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, you can roast the celeriac and prepare the curry sauce separately up to a day in advance. Store them in airtight containers in the refrigerator, then combine and reheat gently before serving.
- → What can I substitute for celeriac?
Parsnips, sweet potatoes, or butternut squash work wonderfully as alternatives. Adjust roasting time as needed since different vegetables have varying densities.
- → How do I make this spicier?
Increase the chili flakes, use hot curry powder instead of medium, or add a fresh chopped chili pepper when sautéing the garlic and ginger.
- → Can I use a different milk instead of coconut?
Coconut milk provides richness and authentic flavor, but you can substitute with cashew cream or full-fat oat milk for a different but still creamy result.
- → How do I know when the celeriac is properly roasted?
The celeriac should be golden brown on the edges and easily pierced with a fork. The exterior will be slightly caramelized while the interior remains tender.
- → What dishes pair well with this?
Serve with steamed basmati rice, warm naan bread, quinoa, or cauliflower rice. A cooling cucumber raita or simple green salad makes an excellent accompaniment.