Warming Curried Celeriac Dish (Printer-friendly)

Roasted celeriac in aromatic curry sauce with coconut milk, ginger, and warm spices for a hearty vegetarian dish.

# What You'll Need:

→ Vegetables

01 - 1 large celeriac (about 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 (medium or hot, to taste)
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 - 13.5 fluid ounces coconut milk (1 can)
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

# Directions:

01 - Preheat the oven to 400°F. Toss celeriac cubes with 2 tablespoons olive oil, salt, and black pepper on a baking sheet.
02 - 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 pan over medium heat. Add onion and sauté for 5 minutes until softened.
04 - Add minced garlic and grated ginger to the pan; cook for 1 minute until fragrant.
05 - Stir in curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute to release essential oils and deepen flavors.
06 - Pour in coconut milk and vegetable stock, bringing to a gentle simmer.
07 - Add roasted celeriac to the pan. Simmer uncovered for 8 to 10 minutes, allowing the sauce to reduce and flavors to meld.
08 - Taste and adjust seasoning with salt and pepper as needed.
09 - Transfer to serving vessels and garnish with fresh cilantro, toasted nuts, and a squeeze of lime juice if desired.

# Expert Advice:

01 -
  • It turns an underrated vegetable into something so warm and comforting you will crave it on cold evenings.
  • The roasting step gives the celeriac a nutty sweetness that balances perfectly with the spiced coconut sauce.
  • It comes together in under an hour but tastes like you simmered it with care all afternoon.
  • Leftovers somehow taste even better the next day when the flavors have really settled in.
02 -
  • Do not skip roasting the celeriac first because boiling or adding it raw will make it watery and bland instead of caramelized and sweet.
  • Toast the spices in the hot pan before adding liquid or they will taste flat and dusty instead of warm and aromatic.
  • Let the sauce simmer uncovered so it thickens properly, covering it will make it too thin and soupy.
03 -
  • Cut the celeriac into even sized cubes so they roast uniformly and you do not end up with some pieces mushy and others still firm.
  • Use full fat coconut milk for the creamiest sauce, the light versions can separate and taste watery.
  • Finish with a squeeze of lime right before serving because that bright acidity lifts the whole dish and balances the richness perfectly.
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