Save I was rummaging through the produce bin on a drizzly Tuesday when I spotted a gnarly celeriac tucked behind the carrots. Most people walk past it, but I'd been craving something earthy and warm, something that could soak up spice without falling apart. That night, I roasted it until the edges crisped and tossed it into a quick curry sauce. The kitchen smelled like a tiny spice market, and I ended up eating straight from the pan.
I made this for a friend who swore she didn't like root vegetables. She had three helpings and texted me the next morning asking for the recipe. There's something about the way the spices cling to those tender chunks that turns skeptics into believers. It's become my go-to when I want to impress without stressing.
Ingredients
- Celeriac: This knobby root has a subtle celery flavor that turns sweet and nutty when roasted, making it perfect for absorbing bold sauces.
- Curry powder: The backbone of the dish, choose medium for gentle warmth or hot if you like a kick.
- Coconut milk: Full-fat is key here for a silky, rich sauce that clings to every bite.
- Fresh ginger and garlic: These two bring brightness and depth that dried spices alone can't match.
- Olive oil: Helps the celeriac caramelize in the oven and builds flavor in the pan.
- Vegetable stock: Loosens the sauce just enough without washing out the spice.
Instructions
- Roast the celeriac:
- Preheat your oven to 200°C and toss those peeled cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, flipping halfway, until they're golden and fork-tender with crispy edges.
- Build the curry base:
- While the celeriac roasts, heat a tablespoon of olive oil in a large pan and cook the onion until soft and translucent, about 5 minutes. Stir in the garlic and ginger, letting them sizzle for a minute until your kitchen smells amazing.
- Toast the spices:
- Add the curry powder, cumin, turmeric, and chili flakes to the pan. Stir for a full minute to wake up the spices and let them bloom in the oil.
- Simmer the sauce:
- Pour in the coconut milk and vegetable stock, then bring everything to a gentle simmer. Let it bubble quietly while the celeriac finishes roasting.
- Marry it all together:
- Once the celeriac is done, add it to the simmering sauce and let everything cook together for 8 to 10 minutes. The sauce will thicken and cling to the celeriac, and the flavors will meld into something deeply satisfying.
- Finish and serve:
- Taste and adjust the seasoning with more salt or pepper. Serve hot, topped with fresh cilantro, toasted nuts, and a squeeze of lime if you want a little brightness.
Pin it One evening I served this over jasmine rice with a handful of cilantro scattered on top, and my partner looked up mid-bite and said it tasted like comfort. That's when I realized this dish isn't just about feeding people, it's about giving them a moment to slow down and savor something warm and good. It's the kind of meal that makes a Tuesday feel like a celebration.
Making It Your Own
If you want more protein, stir in a drained can of chickpeas when you add the roasted celeriac. They'll soak up the sauce and make the dish even heartier. I've also swapped celeriac for parsnips or sweet potato when I'm out, and both work beautifully, just adjust the roasting time slightly depending on how firm they are.
Serving Suggestions
This pairs perfectly with steamed basmati rice, warm naan, or even quinoa if you're keeping it grain-free. I like to serve it family-style in a big shallow bowl so everyone can help themselves. A quick cucumber salad or some tangy yogurt on the side cuts through the richness and rounds out the meal.
Storage and Reheating
Leftovers keep well in the fridge for up to four days, and honestly, the flavors deepen overnight. Reheat gently on the stovetop with a splash of stock or water to loosen the sauce. I've even eaten it cold straight from the container for lunch, and it still tastes great.
- Store in an airtight container to keep the sauce from drying out.
- Freeze individual portions for up to three months if you want to stash some away.
- Garnish with fresh herbs and nuts right before serving, not before storing.
Pin it This recipe has become one of those reliable friends in my kitchen, the kind I turn to when I need something nourishing without a lot of fuss. I hope it brings you the same kind of warmth it's brought me.
Frequently Asked Questions
- → Can I substitute celeriac with another vegetable?
Yes, parsnips, sweet potatoes, or cauliflower work well as substitutes. Adjust roasting time based on the vegetable's density.
- → How do I prevent the curry sauce from being too thin?
Simmer the sauce uncovered for the full 8-10 minutes after adding the celeriac. The liquid will reduce and thicken naturally. You can also simmer longer if needed.
- → Can I make this dish ahead of time?
Yes, prepare the curry up to 2 days in advance and refrigerate. The flavors develop beautifully. Reheat gently on the stovetop, adding a splash of stock if needed.
- → What should I serve with curried celeriac?
Serve with steamed basmati rice, warm naan bread, quinoa, or couscous. A side of yogurt raita or cucumber salad complements the spices nicely.
- → How can I adjust the spice level?
Use mild curry powder and omit the chili flakes for a gentle flavor. For more heat, increase chili flakes or add fresh chopped green chilies with the garlic.
- → Can I add protein to make it more substantial?
Cooked chickpeas, lentils, or paneer cheese make excellent additions. Stir them in with the roasted celeriac and simmer to heat through.