Curried Celeriac

The first time I brought celeriac home, my roommate took one look at the knobby, pale root and asked if I'd accidentally dug up something from the garden. I wasn't sure either, honestly. But that ugly exterior hides something remarkable—creamy, nutty, and with a subtle celery sweetness that pairs unexpectedly beautifully with warm curry spices. This dish has since become my go-to when I want something that feels comforting but still exciting on a gray Tuesday evening.

I made this for a dinner party last winter when my friend announced she'd gone vegetarian, and I was panicked about making something substantial enough. Everyone went quiet for the first five minutes of eating—which is always the best kind of review. Now she requests it every time she visits, and honestly, I don't mind at all.

Ingredients

• 1 large celeriac (about 800 g), peeled and cut into 2 cm cubes: This humble root is the star here—look for firm, heavy ones without too many soft spots
• 1 large onion, finely chopped: Foundations matter, and sweet onion builds the aromatic base everything else rests on
• 2 cloves garlic, minced: Fresh garlic makes a difference here, so avoid the pre-minced stuff in jars
• 1 thumb-sized piece fresh ginger, grated: Peeling ginger with a spoon instead of a knife saves so much waste and frustration
• 2 tbsp curry powder (medium or hot, to taste): I've learned the hard way that curry powder varies wildly between brands—taste yours first
• 1 tsp ground cumin: This adds that earthy warmth that makes everything taste properly homemade
• 1/2 tsp ground turmeric: Mostly for that gorgeous golden color, though it brings its own subtle bitterness
• 1/4 tsp chili flakes (optional): Even if you think you don't like heat, a tiny pinch wakes up all the other flavors
• 3 tbsp olive oil: You'll need some for roasting and some for the pan—don't skimp here
• 400 ml coconut milk (1 can): Full-fat makes everything better, though light works if that's what you keep on hand
• 200 ml vegetable stock: Homemade adds depth, but a good-quality cube won't let you down
• Salt and freshly ground black pepper, to taste: Celeriac needs a bit more salt than you'd expect to really shine
• Fresh cilantro leaves, toasted cashews or peanuts, squeeze of fresh lime (optional): These aren't strictly necessary but that hit of acid and crunch at the end transforms the dish entirely

Instructions

Get your oven going:

Preheat to 200°C (400°F) and position a rack in the middle—this gives you the best heat circulation for roasting.

Roast the celeriac:

Toss those cubes with 2 tbsp olive oil, a pinch of salt, and some black pepper on a baking sheet. Roast for 25–30 minutes, turning halfway through. You want them golden and tender, with some caramelized edges—that's where all the flavor lives.

Start your base:

While the celeriac does its thing, heat the remaining olive oil in a large pan over medium heat. Add the onion and sauté for about 5 minutes until soft and translucent. Don't rush this step.

Add the aromatics:

Toss in the garlic and ginger, cooking for just 1 minute until fragrant. You'll smell when they're ready—garlic turns bitter quickly, so watch closely.

Toast your spices:

Stir in the curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute, stirring constantly. This wakes up the spices and takes away that raw powder taste.

Build the sauce:

Pour in the coconut milk and vegetable stock, bringing everything to a gentle simmer. Let it bubble for a minute to meld the flavors together.

Combine and finish:

Add those gorgeous roasted celeriac cubes to the pan. Simmer uncovered for 8–10 minutes until the sauce thickens slightly and everything tastes like it's known each other for years.

Season and serve:

Taste and adjust your seasoning. I almost always add more salt and sometimes a squeeze of lime. Serve with cilantro, toasted nuts, and that final lime if you're feeling fancy.

Save

This recipe became a staple during a particularly bleak February when I was trying to use up all the random root vegetables from my CSA box. Now it's the dish I make when I need to feel grounded and fed, preferably while rain hammers against the kitchen windows.

Making It Your Own

I've added cooked chickpeas when I needed something more substantial, and they tuck right into the sauce beautifully. Sometimes I throw in a handful of spinach at the very end, just until it wilts, because I'm always trying to sneak more greens into dinner.

Serving Suggestions

Steamed basmati rice is the obvious choice here, but I've also served it over quinoa for extra protein. Warm naan for scooping up that sauce is never a bad idea, and a simple cucumber raita on the side cuts through the coconut richness nicely.

Storage And Make-Ahead Tips

This keeps beautifully in the fridge for 3–4 days and actually tastes better the next day when the spices have had time to settle in. I freeze portions in containers for those nights when cooking feels impossible, though the texture does soften slightly.

• Reheat gently with a splash of water or stock to loosen the sauce
• The roasted celeriac can be prepped up to a day ahead and stored in the fridge
• If making ahead, undercook the celeriac slightly so it doesn't fall apart during reheating

Save

There's something deeply satisfying about turning such an unassuming vegetable into something this comforting and special. Hope it finds its way into your regular rotation too.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, this curry can be prepared a day in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of stock or water if the sauce is too thick.

→ What can I serve with curried celeriac?

This versatile dish pairs wonderfully with steamed rice, fluffy naan bread, or quinoa for a complete meal. It also works beautifully alongside other Indian-inspired dishes.

→ Are there any substitutions for celeriac?

Absolutely! If celeriac isn't available or you prefer an alternative, parsnips or sweet potatoes make excellent substitutes. Adjust roasting time as needed for tenderness.

→ How can I adjust the spice level?

To increase the heat, use a hot curry powder or add extra chili flakes. For a milder flavor, opt for a mild curry powder and omit the chili flakes entirely.

→ Is this suitable for a vegan diet?

Yes, this preparation is naturally vegetarian and vegan-friendly, using coconut milk and vegetable stock. Just ensure any curry powder used is vegan-certified.

→ What if I don't have fresh ginger?

While fresh ginger provides the best flavor, you can substitute with 1/2 teaspoon of ground ginger if necessary. Add it along with the other ground spices.