Warming Aromatic Curried Celeriac

I bought celeriac on a whim one rainy Tuesday, mostly because it looked like something out of a fairy tale. I had no plan for it until I opened the pantry and saw a half-empty jar of curry powder staring back at me. What started as an experiment turned into one of those dishes that feels like a hug from the inside out. The kitchen smelled like a spice market, and I knew I'd stumbled onto something worth repeating.

The first time I served this to friends, they kept asking what was in it. Nobody guessed celeriac. One friend went back for thirds and declared it her new favorite winter meal. I love how a vegetable most people walk past at the market can become the star of the dinner table with just a little heat and spice.

Ingredients

• Celeriac: This knobby root has a subtle, nutty flavor that deepens beautifully when roasted, and it holds up to bold spices without falling apart.
• Onion, garlic, and ginger: The holy trinity of aromatic flavor that builds the foundation of any good curry, each one adding its own layer of warmth.
• Curry powder: Choose medium or hot depending on your mood, this is where the soul of the dish lives, so use a blend you actually enjoy tasting.
• Ground cumin and turmeric: Cumin adds earthiness, turmeric brings color and a gentle bitterness that balances the sweetness of coconut milk.
• Chili flakes: Optional, but a pinch gives just enough heat to wake up your taste buds without overwhelming the other flavors.
• Olive oil: For roasting the celeriac and sautéing the aromatics, it helps everything caramelize and develop deeper flavor.
• Coconut milk: The creamy base that turns this into a luscious sauce, make sure to shake the can well before opening.
• Vegetable stock: Thins out the coconut milk just enough and adds a savory backbone to the curry.
• Fresh cilantro, toasted nuts, and lime: These garnishes are optional but they add brightness, crunch, and a pop of freshness that makes each bite more interesting.

Instructions

Roast the celeriac:

Preheat your oven to 200°C (400°F). Toss the celeriac cubes with 2 tbsp olive oil, a pinch of salt, and black pepper on a baking sheet, then roast for 25 to 30 minutes, turning halfway through until the edges are golden and the inside is fork-tender.

Sauté the aromatics:

While the celeriac roasts, heat 1 tbsp olive oil in a large pan over medium heat and add the chopped onion, cooking for about 5 minutes until it softens and turns translucent. Stir in the garlic and ginger, cooking for another minute until the kitchen smells incredible.

Toast the spices:

Add the curry powder, cumin, turmeric, and chili flakes to the pan, stirring constantly for about a minute to wake up the spices and release their oils. This step makes all the difference, so don't skip it.

Build the sauce:

Pour in the coconut milk and vegetable stock, stirring well to combine, then bring everything to a gentle simmer. Let it bubble quietly while the roasted celeriac finishes up.

Combine and simmer:

Add the roasted celeriac to the pan and let it simmer uncovered for 8 to 10 minutes, stirring occasionally so the sauce thickens and clings to every piece. Taste and adjust the seasoning with more salt or pepper as needed.

Garnish and serve:

Spoon the curry into bowls and top with fresh cilantro leaves, toasted cashews or peanuts, and a squeeze of lime if you like. Serve it alongside rice, naan, or quinoa for a meal that feels complete.

Save

There's a moment when you stir the roasted celeriac into the bubbling curry sauce and everything just comes together. The smell alone is enough to make you feel like you've accomplished something real. It's the kind of dish that makes you want to call someone over just to share it, because good food always tastes better with company.

Serving Suggestions

I usually serve this over a pile of fluffy basmati rice, but it's just as good with warm naan for scooping or even a simple bowl of quinoa if you want something lighter. A side of cucumber raita or a quick tomato salad helps cut through the richness. Sometimes I'll throw in a handful of cooked chickpeas right at the end to make it more filling, and it stretches the servings without losing any of the flavor.

Storage and Reheating

This curry keeps beautifully in the fridge for up to four days, stored in an airtight container. The flavors deepen as it sits, so leftovers are never a letdown. Reheat gently on the stove with a splash of water or stock to loosen the sauce, stirring occasionally so nothing sticks. I've also frozen individual portions, and they thaw and reheat perfectly for those nights when cooking from scratch feels impossible.

Customization Ideas

If celeriac isn't your thing or you can't find it, parsnips or sweet potato work just as well and bring their own kind of sweetness. You can dial up the heat with extra chili flakes or a spoonful of harissa, or keep it mild and let the warming spices do all the talking. For a richer version, stir in a spoonful of almond butter or tahini at the end.

• Add a handful of spinach or kale in the last few minutes of simmering for extra greens.
• Top with crispy fried onions instead of nuts for a different kind of crunch.
• Swap vegetable stock for chicken stock if you're not keeping it strictly vegetarian.

Save

This dish has become my go-to when I want something warming, flavorful, and just a little bit different. It proves that the best meals don't always come from fancy ingredients, sometimes they come from trusting your instincts and letting humble vegetables shine.

Recipe FAQs

→ Can I substitute celeriac with another vegetable?

Yes, parsnips or sweet potatoes work wonderfully as alternatives. They have similar textures when roasted and absorb the curry sauce beautifully.

→ How do I make this dish spicier?

Use hot curry powder instead of medium, increase the chili flakes to 1/2 teaspoon, or add a fresh chopped green chili when cooking the garlic and ginger.

→ Can I prepare this ahead of time?

Absolutely. The curry actually tastes better the next day as the flavors develop. Store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.

→ What should I serve with curried celeriac?

Steamed basmati rice, warm naan bread, or quinoa are excellent choices. Add a cooling cucumber raita or yogurt on the side to balance the spices.

→ How do I know when the celeriac is properly roasted?

The celeriac should be golden brown on the edges and tender when pierced with a fork. This typically takes 25-30 minutes at 200°C, turning halfway through.

→ Can I add protein to this dish?

Cooked chickpeas, tofu cubes, or paneer are excellent additions. Add them when you combine the roasted celeriac with the sauce to heat through.