Warming Aromatic Curried Celeriac (Printable)

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

# 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
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

# How To Make:

01 - Preheat oven to 400°F. Toss celeriac cubes with 2 tablespoons olive oil, salt, and black pepper on a baking sheet. Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
02 - While celeriac roasts, heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add chopped onion and sauté for 5 minutes until softened.
03 - Add minced garlic and grated ginger to the pan and cook for 1 minute until fragrant. Stir in curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute to release the essential oils from the spices.
04 - Pour coconut milk and vegetable stock into the pan, stirring to combine. Bring to a gentle simmer over medium heat.
05 - Add roasted celeriac to the curry sauce. Simmer uncovered for 8 to 10 minutes, allowing the sauce to thicken and flavors to meld together. Taste and adjust seasoning with salt and black pepper as needed.
06 - Transfer to serving dishes and garnish with fresh cilantro leaves, toasted cashews or peanuts, and a squeeze of fresh lime juice if desired.

# Expert Advice:

01 -
  • It turns an odd-looking root vegetable into something golden, tender, and absolutely crave-worthy.
  • The coconut milk makes the curry sauce creamy and comforting without any dairy.
  • You can have it on the table in under an hour, and it tastes like you spent all day cooking.
  • Leftovers somehow taste even better the next day when the flavors have really settled in.
02 -
  • Don't skip roasting the celeriac, it develops a caramelized sweetness and firm texture that steaming or boiling just can't match.
  • Toast your spices in the dry pan for a full minute before adding liquids, this unlocks their flavor and prevents them from tasting raw or dusty.
  • If the sauce looks too thick, add a splash more stock or water, if it's too thin, let it simmer a few extra minutes uncovered.
03 -
  • Use a sharp peeler or a knife to remove the thick, gnarly skin of the celeriac, it's easier than it looks once you commit to it.
  • Make sure your baking sheet isn't overcrowded so the celeriac roasts instead of steams, spread the cubes out in a single layer.
  • A squeeze of lime at the end brightens everything and balances the richness of the coconut milk, don't skip it if you have one on hand.
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