Save My neighbor handed me a knobby celeriac over the fence one autumn morning, saying she had no idea what to do with it. I stood there holding this alien-looking root, equally clueless, until I remembered a curry I'd had at a tiny café years ago that tasted earthy and warm. That afternoon, I peeled away the gnarly skin, cubed the pale flesh, and let the oven work its magic. The kitchen filled with toasted spice and coconut, and by dinner, we both knew exactly what to do with celeriac.
I made this on a cold Sunday when friends came over without much notice. I threw the celeriac in the oven, sautéed onions while we caught up, and by the time we sat down, the whole house smelled like a spice market. One friend, who swore she hated root vegetables, went back for seconds. She texted me the next week asking for the recipe, which felt like the highest compliment.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Celeriac: This knobby root has a subtle celery flavor that turns sweet and nutty when roasted, and it holds up beautifully in a simmering sauce without falling apart.
- Onion: A finely chopped onion creates the aromatic base that carries all the spices, so take your time softening it until it smells sweet.
- Garlic and ginger: Fresh is essential here because the sharpness mellows into warmth and depth as it cooks with the curry spices.
- Curry powder: Choose medium or hot depending on your mood, and make sure it is fresh because old curry powder loses its brightness and can taste dusty.
- Cumin and turmeric: These add earthy backbone and that beautiful golden color that makes the dish look as inviting as it tastes.
- Chili flakes: Optional but recommended if you like a gentle kick that builds without overwhelming the creamy coconut.
- Olive oil: Used both for roasting the celeriac until crispy edged and for sautéing the aromatics to start the sauce.
- Coconut milk: The creamy, slightly sweet backbone of the sauce that balances all the warm spices perfectly.
- Vegetable stock: Thins the coconut milk just enough so the sauce coats rather than drowns the celeriac.
- Cilantro, cashews, and lime: These fresh, bright garnishes cut through the richness and add texture and color to every bowl.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Roast the celeriac:
- Preheat your oven to 200°C and toss the celeriac cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, flipping halfway, until the edges turn golden and caramelized.
- Start the sauce base:
- Heat olive oil in a large pan over medium heat and sauté the chopped onion for about 5 minutes until it softens and smells sweet. Add the garlic and ginger, stirring for just a minute until the kitchen fills with that unmistakable fragrance.
- Toast the spices:
- Stir in the curry powder, cumin, turmeric, and chili flakes, letting them cook for a minute so they bloom and release their oils. This step makes all the difference between flat and vibrant flavor.
- Build the curry:
- Pour in the coconut milk and vegetable stock, then bring everything to a gentle simmer. Let it bubble quietly while the roasted celeriac finishes in the oven.
- Combine and simmer:
- Add the roasted celeriac to the simmering sauce and let it all cook together uncovered for 8 to 10 minutes. The sauce will thicken and cling to each golden cube as the flavors meld beautifully.
- Finish and serve:
- Taste and adjust the seasoning with more salt or pepper if needed. Serve hot, topped with fresh cilantro, toasted cashews, and a bright squeeze of lime.
Save 
Save Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
The first time I served this, my partner looked skeptical at the pale cubes on his plate. Then he took a bite, paused, and said it tasted like comfort food from a place he had never been. That is exactly what this dish became for us: familiar and foreign at once, a weeknight dinner that feels like an occasion.
Making It Your Own
This curry is endlessly adaptable depending on what you have on hand or what you are craving. I have stirred in a can of drained chickpeas for extra protein, swapped the celeriac for cubed parsnip when I could not find any, and even used sweet potato when I wanted something a little sweeter. Each version has its own charm, but the method stays the same and always delivers something warm and satisfying.
Serving Suggestions
I love spooning this over a mound of steamed basmati rice so every grain soaks up the golden sauce. Sometimes I tear up warm naan and use it to scoop up the celeriac, which feels more relaxed and fun. Quinoa works beautifully too if you want something lighter, and a simple cucumber salad on the side adds a cool, crisp contrast that balances the richness.
Storage and Leftovers
This curry keeps well in the fridge for up to four days, and honestly, it tastes even better the next day when the celeriac has had time to absorb more of the sauce. I reheat it gently on the stovetop with a splash of stock or water to loosen it up, and sometimes I crack an egg into the middle and let it poach right in the curry for a quick, satisfying lunch.
- Store in an airtight container and let it cool completely before refrigerating.
- Freeze individual portions for up to two months if you want to stash some away for a busy week.
- Garnish with fresh cilantro and lime only when serving, not before storing, so they stay bright and vibrant.
Save 
Save This dish taught me that unfamiliar ingredients often become the most rewarding ones once you give them a chance. I hope it does the same for you.
Recipe Help & Answers
- → 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. The flavors often deepen overnight, making it even more delicious.
- → What can I substitute for celeriac?
Parsnips, sweet potatoes, or cauliflower work wonderfully as alternatives. Adjust roasting time as needed - sweet potatoes may cook slightly faster while cauliflower will be quicker at around 20 minutes.
- → How can I make this dish spicier?
Increase the chili flakes to 1/2 teaspoon or add a fresh chopped green chili with the garlic and ginger. You can also use hot curry powder instead of medium for an extra kick throughout the dish.
- → Can I make this without coconut milk?
Yes, substitute with cashew cream or full-fat Greek yogurt for a different flavor profile. If using yogurt, add it off the heat at the end to prevent curdling. The dish will be less sweet but equally creamy.
- → What should I serve with curried celeriac?
Steamed basmati rice, warm naan bread, or fluffy quinoa make excellent accompaniments. For a complete meal, add a side of cucumber raita and some crispy papadums for textural contrast.
- → How do I know when the celeriac is properly roasted?
The celeriac should be golden brown on the edges and tender enough to pierce easily with a fork. The caramelization adds nutty depth to the final dish, so don't rush this step.
