Curried Celeriac (Printable)

Enjoy warming, aromatic curried celeriac. Roasted chunks in a flavorful curry sauce make a hearty vegetarian main or vibrant side.

# What You'll Need:

→ Vegetables

01 - 1 large celeriac (about 28 ounces), peeled and cut into 3/4-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 (medium or hot, to taste)
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground turmeric
08 - 1/4 teaspoon chili flakes (optional)

→ Pantry

09 - 3 tablespoons olive oil
10 - 1 can (13.5 ounces) coconut milk
11 - 3/4 cup vegetable stock
12 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

13 - Fresh cilantro leaves
14 - Toasted cashews or peanuts
15 - Fresh lime juice

# Preparation 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 25–30 minutes, turning halfway, 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; cook for 1 minute until fragrant.
05 - Stir in the curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute to toast the spices.
06 - Pour in the coconut milk and vegetable stock, bringing to a gentle simmer.
07 - Add the roasted celeriac to the pan. Simmer uncovered for 8–10 minutes, allowing the sauce to thicken and the flavors to meld.
08 - Taste and adjust seasoning. Serve garnished with fresh cilantro, toasted nuts, and a squeeze of lime if desired.

# Expert Suggestions:

01 -
  • The roasted celeriac develops these incredible golden edges that soak up the curry sauce like little flavor sponges
  • It comes together in under an hour but tastes like something that simmered all afternoon
  • Leftovers actually improve overnight as the spices settle deeper into the vegetables
02 -
  • Celeriac oxidizes and turns brown quickly after cutting—toss it with a little lemon juice if you're prepping ahead
  • The roasting step isn't optional; boiling celeriac directly in the curry makes it watery and less flavorful
  • Coconut milk can separate if you boil it too vigorously—keep that simmer gentle
03 -
  • Peel celeriac deeply—that outer layer can be tough and fibrous, and it's worth sacrificing a bit of flesh for smoother texture
  • Don't crowd your baking sheet when roasting or the celeriac will steam instead of caramelize
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