Warming Aromatic Curried Celeriac (Printer-Friendly)

Roasted celeriac in creamy coconut curry sauce with warming spices. Vegetarian, gluten-free, ready in 50 minutes.

# What You 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 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

# How-To 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. Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
03 - 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.
04 - Add the garlic and ginger to the pan and cook for 1 minute until fragrant.
05 - Stir in the curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute to release the spice flavors.
06 - Pour in the coconut milk and vegetable stock, stirring to combine. Bring to a gentle simmer.
07 - Add the roasted celeriac to the sauce. Simmer uncovered for 8 to 10 minutes, allowing the sauce to thicken and flavors to meld.
08 - Taste and adjust seasoning with salt and pepper as needed. Serve garnished with fresh cilantro, toasted nuts, and a squeeze of lime.

# Helpful Hints:

01 -
  • It turns an underrated vegetable into something deeply comforting and full of character.
  • The roasting step gives the celeriac a nutty sweetness that soaks up every bit of spice.
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • You can serve it as a hearty main or let it steal the show as a side dish.
02 -
  • Don't skip roasting the celeriac first, boiling or steaming won't give you those caramelized edges that soak up the sauce.
  • Toast the spices in the dry pan before adding liquids or they'll taste flat and dusty instead of warm and aromatic.
  • If your sauce looks too thin, let it simmer a few extra minutes uncovered, it'll thicken beautifully as it reduces.
03 -
  • Use a sharp vegetable peeler or a knife to tackle that tough celeriac skin, it's easier than it looks once you get the first layer off.
  • Let the roasted celeriac rest in the sauce for a few minutes before serving so it absorbs every bit of flavor.
  • If you like heat, add a fresh sliced green chili with the garlic and ginger for a brighter, sharper kick.
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