Curried Celeriac with Coconut (Printable Version)

Roasted celeriac in aromatic curry sauce with coconut milk, cumin, and turmeric. A warming vegetarian delight.

# 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 thumb-sized piece 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 - 1 can (13.5 fl oz) coconut milk
11 - 3/4 cup 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

# Method:

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 25-30 minutes, stirring halfway through, until golden and tender.
03 - While celeriac roasts, heat 1 tablespoon olive oil in a large saucepan 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. Cook for 1 minute until fragrant.
05 - Stir in the curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute to toast and release the spices' aromatic oils.
06 - Pour in the coconut milk and vegetable stock. Bring to a gentle simmer over medium heat.
07 - Add the roasted celeriac to the pan. Simmer uncovered for 8-10 minutes, allowing the sauce to reduce and flavors to integrate. Adjust seasoning with salt and pepper as needed.
08 - Transfer to serving bowls. Garnish with fresh cilantro, toasted nuts, and a squeeze of fresh lime juice if desired.

# Expert Hints:

01 -
  • It transforms an odd looking root vegetable into something people genuinely fight over at the table.
  • The roasting step caramelizes the celeriac so it picks up spice without going mushy.
  • You can make it as mild or fiery as your mood, and it tastes even better the next day.
02 -
  • Dont skip roasting the celeriac first, boiling it straight in the sauce makes it slimy and the texture falls apart.
  • If your sauce is too thin after simmering, let it bubble a few more minutes uncovered or mash a few celeriac cubes to thicken it naturally.
03 -
  • Use a spoon to peel celeriac instead of a knife, it follows the curves better and wastes less of the vegetable.
  • If you cant find celeriac, parsnips or even cauliflower work with the same method, just adjust roasting time for softer vegetables.
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