Curried Celeriac with Coconut (Print Version)

Roasted celeriac in fragrant curry sauce with coconut milk, warming spices, and fresh herbs. Easy and satisfying.

# What You'll Need:

→ Vegetables

01 - 1 large celeriac (approximately 1.75 lbs), peeled and cut into 0.75 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 - 0.5 teaspoon ground turmeric
08 - 0.25 teaspoon chili flakes, optional

→ Pantry

09 - 3 tablespoons olive oil
10 - 1 can (13.5 fluid ounces) coconut milk
11 - 0.75 cup vegetable stock
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - Fresh cilantro leaves, optional
14 - Toasted cashews or peanuts, optional
15 - Fresh lime juice, optional

# How to Make It:

01 - Set oven to 400°F.
02 - Toss celeriac cubes with 2 tablespoons olive oil, salt, and black pepper on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
03 - While celeriac roasts, heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add chopped onion and cook for 5 minutes until softened.
04 - Add minced garlic and ginger to the pan; cook for 1 minute until aromatic.
05 - Stir in curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute to release spice oils.
06 - Pour coconut milk and vegetable stock into the pan. Bring to a gentle simmer.
07 - Add roasted celeriac to the sauce. Simmer uncovered for 8 to 10 minutes until sauce thickens and flavors meld.
08 - Taste and adjust seasoning with salt and pepper. Serve garnished with fresh cilantro, toasted nuts, and lime juice if desired.

# Additional Tips::

01 -
  • The celeriac gets caramelized and nutty in the oven, then soaks up all that creamy coconut curry like a sponge.
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • You can make it as mild or as fiery as you want, and it reheats beautifully the next day.
02 -
  • Don't skip the roasting step, boiled celeriac turns mushy and bland, but roasted it gets sweet and holds its shape.
  • Let the spices cook in the oil for a full minute before adding liquid or they'll taste raw and dusty instead of warm and fragrant.
03 -
  • Use a sharp peeler or knife to tackle the celeriac's thick skin, it's worth the effort for that creamy interior.
  • If your curry powder is old, the dish will taste flat, fresher spices make all the difference.
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