Curried Celeriac with Coconut (Printable)

Roasted celeriac in fragrant curry sauce with coconut milk, ginger, and warming spices for a satisfying meal.

# What You Need:

→ Vegetables

01 - 1 large celeriac (about 28 oz), peeled and cut into 3/4 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 - 1/2 teaspoon ground turmeric
08 - 1/4 teaspoon chili flakes

→ Pantry

09 - 3 tablespoons olive oil
10 - 13.5 fluid ounces coconut milk
11 - 6.8 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 It:

01 - Preheat oven to 400°F.
02 - Toss celeriac cubes with 2 tablespoons olive oil, salt, and black pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until golden and tender.
03 - Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add chopped onion and sauté for 5 minutes until softened.
04 - Add minced garlic and grated ginger to the pan and cook for 1 minute until fragrant.
05 - Stir in curry powder, ground cumin, ground turmeric, and chili flakes. Cook for 1 minute to release the aromatics.
06 - Pour in coconut milk and vegetable stock. Bring to a gentle simmer over medium heat.
07 - Add roasted celeriac to the pan and simmer uncovered for 8-10 minutes until the sauce thickens and flavors meld. Adjust seasoning with salt and pepper.
08 - Transfer to serving bowls and garnish with fresh cilantro, toasted cashews or peanuts, and a squeeze of fresh lime juice.

# Expert Advice:

01 -
  • It turns an overlooked root vegetable into something genuinely exciting and full of flavor.
  • The creamy coconut curry feels indulgent but comes together with pantry staples and one roasting pan.
  • Leftovers taste even better the next day when the celeriac soaks up more of that golden sauce.
02 -
  • Do not skip roasting the celeriac because boiling or steaming it straight into the sauce makes it watery and bland instead of caramelized and sweet.
  • Let the spices toast in the pan for a full minute before adding liquid or they will taste raw and harsh instead of warm and complex.
03 -
  • Use full fat coconut milk instead of light because it creates a silky, rich sauce that coats the celeriac instead of a thin, watery one.
  • Turn the celeriac halfway through roasting so every side gets crispy and caramelized, which adds layers of flavor the sauce alone cannot achieve.
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