Warming Aromatic Curried Celeriac (Printable Version)

Roasted celeriac in aromatic curry sauce with coconut milk, ginger, and warming spices. Vegetarian and gluten-free.

# Needed Ingredients:

→ Vegetables

01 - 1 large celeriac (about 28 oz), peeled and cut into 0.75 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 - 0.5 teaspoon ground turmeric
08 - 0.25 teaspoon chili flakes

→ Pantry

09 - 3 tablespoons olive oil
10 - 13.5 fluid ounces coconut milk
11 - 6.75 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 juice

# Steps:

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.
03 - Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
04 - While the celeriac roasts, heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and sauté for 5 minutes until soft.
05 - Add the garlic and ginger; cook for 1 minute until fragrant.
06 - Stir in the curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute to toast the spices.
07 - Pour in the coconut milk and vegetable stock, bringing to a gentle simmer.
08 - Add the roasted celeriac to the pan. Simmer uncovered for 8 to 10 minutes, allowing the sauce to thicken and the flavors to meld.
09 - Taste and adjust seasoning with salt and pepper as needed.
10 - Serve garnished with fresh cilantro, toasted nuts, and a squeeze of lime juice if desired.

# Expert Advice:

01 -
  • It turns an overlooked root vegetable into something deeply comforting and surprisingly elegant.
  • The roasting step brings out a nutty sweetness that perfectly balances the bold curry spices.
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • Leftovers somehow taste even better the next day when the flavors have really settled in.
02 -
  • Don't skip the roasting step, boiling or steaming the celeriac makes it watery and bland instead of sweet and nutty.
  • Let the spices toast in the oil for the full minute even if it feels like too long, they need that heat to release their oils and flavors.
  • If your sauce looks too thin, just let it simmer a few extra minutes uncovered, it will reduce and thicken naturally without any fuss.
03 -
  • Cut the celeriac into uniform chunks so they roast evenly, otherwise you'll end up with some pieces charred and others still pale.
  • Use full-fat coconut milk and don't shake the can before opening, the thick cream on top makes the sauce luxuriously rich.
  • Taste your curry powder before adding it, some blends are mild and sweet while others pack serious heat, and you'll want to adjust accordingly.
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