Save My neighbor brought me a knobbly celeriac from her garden last autumn, and I stared at it for a good ten minutes trying to figure out what to do with something that looked like it belonged in a sci-fi movie. I decided to roast it with curry spices, mostly because I had a can of coconut milk that needed using. The kitchen filled with this deep, toasty aroma that made my partner wander in asking what smelled so good. That ugly root transformed into something golden and tender, soaking up the curry sauce like it had been waiting its whole life for this moment.
I made this for a small dinner party once, and everyone was skeptical when I said the main ingredient was celeriac. By the second helping, two people were taking photos of their plates. One friend, who claimed to hate root vegetables, scraped her bowl clean and asked for the recipe before dessert even arrived. It is funny how a dish can surprise people and change their minds in just one bite.
Ingredients
- Celeriac: This gnarly root has a subtle celery flavor and becomes incredibly creamy when roasted, do not skip peeling it well because the skin is tough and bitter.
- Onion: The base of the sauce, cooked until soft and sweet to create a mellow foundation for all those bold spices.
- Garlic and ginger: Fresh is essential here because they add a bright, punchy layer that dried versions just cannot match.
- Curry powder: Choose your heat level wisely, I learned the hard way that hot curry powder plus chili flakes can be intense for some guests.
- Cumin and turmeric: These warm spices deepen the curry base and give the sauce that gorgeous golden color.
- Chili flakes: Optional but wonderful if you like a gentle kick that builds as you eat.
- Olive oil: Used both for roasting and sauteing, it helps the spices bloom and the celeriac caramelize beautifully.
- Coconut milk: The creamy backbone of the sauce, it mellows the spices and clings to every celeriac cube.
- Vegetable stock: Thins the coconut milk just enough so the sauce is luscious but not heavy.
- Cilantro, nuts, and lime: Garnishes that add freshness, crunch, and brightness right before serving.
Instructions
- Roast the celeriac:
- Preheat your oven to 200 degrees Celsius and toss those celeriac cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, flipping them halfway so they get golden and caramelized on all sides.
- Start the sauce base:
- While the oven works its magic, heat a tablespoon of olive oil in a large pan over medium heat and cook the chopped onion for about 5 minutes until it softens and turns translucent. Stir in the garlic and ginger, letting them sizzle for a minute until your kitchen smells incredible.
- Toast the spices:
- Add the curry powder, cumin, turmeric, and chili flakes to the pan, stirring constantly for about a minute. This step wakes up the spices and makes them fragrant and a little bit toasty.
- Build the curry sauce:
- Pour in the coconut milk and vegetable stock, stirring everything together and bringing it to a gentle simmer. Let it bubble quietly while you wait for the celeriac to finish roasting.
- Combine and simmer:
- Once the celeriac is golden and tender, add it to the pan with the sauce and let everything simmer together uncovered for 8 to 10 minutes. The sauce will thicken slightly and the celeriac will soak up all those beautiful flavors.
- Finish and serve:
- Taste and adjust the seasoning with more salt or pepper if needed, then serve it warm with a handful of fresh cilantro, toasted nuts, and a good squeeze of lime. The garnishes are technically optional but they really do make the dish sing.
Save There was an evening last winter when I made this after a long, frustrating day, and the simple act of stirring the sauce while it simmered felt like therapy. The kitchen was warm, the spices were comforting, and by the time I sat down to eat, the day did not feel quite so heavy anymore. Food has a way of doing that, turning a regular Tuesday into something a little bit softer.
Serving Suggestions
This dish is incredibly versatile and works beautifully over steamed basmati rice or alongside warm naan bread for scooping up all that creamy sauce. I have also served it with quinoa for a lighter option, and it was just as satisfying. If you are making it a full meal, a simple cucumber salad or some quick pickled onions on the side add a nice acidic contrast to the rich curry.
Variations and Swaps
If you cannot find celeriac or just want to try something different, parsnips or sweet potatoes work wonderfully with the same roasting and simmering method. For extra protein and heartiness, I often toss in a can of drained chickpeas along with the roasted celeriac, and it makes the dish feel even more complete. You can also swap the coconut milk for a cashew cream if you want a slightly different richness, though the coconut really does add a lovely subtle sweetness.
Storage and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to four days, and honestly, the flavors deepen overnight in the best possible way. Reheat gently on the stovetop with a splash of water or stock to loosen the sauce, stirring occasionally so nothing sticks. I have even frozen portions for up to two months, and they thaw and reheat without losing any of that comforting, spiced goodness.
- Add fresh garnishes only after reheating so the cilantro stays bright and the nuts stay crunchy.
- If the sauce thickens too much in the fridge, a little extra coconut milk or stock will bring it back to life.
- This dish actually tastes better the next day, so do not hesitate to make it ahead for easy weeknight dinners.
Save This curried celeriac has become one of those recipes I turn to when I want something nourishing without a lot of fuss, and it never disappoints. I hope it brings as much warmth to your table as it has to mine.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can roast the celeriac and prepare the curry sauce up to 2 days in advance. Store separately in the refrigerator and combine when reheating for best texture.
- → What can I substitute for celeriac?
Parsnips, sweet potatoes, or cauliflower work wonderfully as alternatives. Adjust roasting time based on the vegetable's density—sweet potatoes may need slightly less time.
- → 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 for more heat.
- → Can I use light coconut milk?
Yes, though the sauce will be less creamy. To compensate, you can reduce the vegetable stock slightly or simmer longer to achieve a thicker consistency.
- → What should I serve this with?
Steamed basmati rice, warm naan bread, or quinoa are excellent choices. A crisp cucumber salad or simple raita helps balance the warming spices beautifully.
- → How do I know when celeriac is properly roasted?
The cubes should be golden brown on the edges and tender when pierced with a fork. They should hold their shape but yield easily, typically after 25-30 minutes at 200°C.