Curried Celeriac with Coconut Milk

The smell of toasted curry powder hit me before I even opened the oven door. I was testing celeriac for the first time, skeptical of its knobbly ugliness, when my neighbor wandered in and asked what smelled so good. That question alone convinced me I was onto something. By the time those golden cubes came out of the oven, nutty and caramelized at the edges, I knew this dish would become a regular in my kitchen.

I made this on a rainy Tuesday when I had nothing but a lonely celeriac and half a can of coconut milk in the pantry. My partner came home to the scent of ginger and cumin simmering away, and without a word, set the table. We ate it straight from the pan with warm naan, and it felt like the kind of meal that makes ordinary evenings feel special.

Ingredients

• Celeriac: This knobby root might look intimidating, but once peeled and roasted, it turns sweet and nutty with crispy golden edges that soak up the curry sauce like a dream.
• Curry powder: The backbone of the dish, choose medium or hot depending on your mood, and always toast it briefly in the pan to wake up the flavors.
• Coconut milk: Adds creamy richness without dairy, and its slight sweetness tempers the heat of the spices in a way that feels natural and balanced.
• Fresh ginger and garlic: These two together create the aromatic foundation, and grating the ginger releases more of its warmth than chopping ever could.
• Olive oil: Use it generously for roasting, it helps the celeriac caramelize and prevents sticking on the baking sheet.
• Vegetable stock: Thins the coconut milk just enough to create a sauce that clings to the celeriac without being too heavy.
• Ground cumin and turmeric: Earthy and warm, they deepen the curry base and give the sauce its vibrant golden color.
• Onion: Sauteed until soft and sweet, it melts into the sauce and adds a subtle richness you will miss if you skip it.

Instructions

Roast the celeriac:

Preheat your oven to 200C 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 are golden and crispy.

Start the curry base:

While the celeriac roasts, heat a tablespoon of olive oil in a large pan and cook the chopped onion over medium heat for about 5 minutes until it softens and smells sweet.

Build the aromatics:

Add the garlic and grated ginger, stirring constantly for a minute until the kitchen smells incredible and the rawness disappears.

Toast the spices:

Stir in the curry powder, cumin, turmeric, and chili flakes if using, and let them cook for a minute to bloom. This step makes all the difference in flavor depth.

Add the liquids:

Pour in the coconut milk and vegetable stock, then bring everything to a gentle simmer, stirring occasionally.

Combine and simmer:

Once the celeriac is roasted, tip it into the pan with the sauce and let it simmer uncovered for 8 to 10 minutes. The sauce will thicken and the flavors will meld into something cohesive and warm.

Finish and serve:

Taste and adjust the seasoning with more salt or pepper as needed. Serve hot, garnished with fresh cilantro, toasted cashews, and a squeeze of lime if you like.

Pin it

One night I served this to friends who claimed they did not like celeriac. They went quiet after the first bite, then one of them asked for the recipe before dessert even arrived. That is when I realized this dish does not just taste good, it changes minds.

Serving Suggestions

This curried celeriac pairs beautifully with steamed basmati rice or warm naan for scooping up every bit of sauce. I have also served it over quinoa for a lighter meal, or alongside roasted chicken thighs when I want something more substantial. A handful of cooked chickpeas stirred in at the end turns it into a complete one pan dinner that satisfies even the hungriest eaters.

Make Ahead and Storage

This dish actually tastes better the next day once the flavors have had time to settle and deepen. Store leftovers in an airtight container in the fridge for up to four days, and reheat gently on the stovetop with a splash of water or stock to loosen the sauce. I have never tried freezing it, but I suspect the celeriac texture might soften too much after thawing.

Substitutions and Variations

If you cannot find celeriac or just want to try something different, parsnips or sweet potatoes work wonderfully in its place. For a richer sauce, stir in a spoonful of almond butter or tahini at the end. You can also swap the curry powder for a homemade blend of coriander, cumin, and garam masala if you want more control over the heat and flavor.

• Add a handful of spinach or kale in the last few minutes of simmering for extra greens.
• Top with a dollop of yogurt or coconut cream for a cooling contrast to the spices.
• Toss in a pinch of cinnamon or cardamom for a sweeter, more fragrant curry.

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This is the kind of dish that makes you feel good about cooking, simple enough for a weeknight but special enough to share. I hope it finds a place in your kitchen the way it has in mine.

Recipe Questions & Answers

→ Can I substitute celeriac with another vegetable?

Yes, parsnips or sweet potatoes work wonderfully as alternatives. Cut them into similar-sized chunks and adjust roasting time as needed based on tenderness.

→ How do I store leftover curried celeriac?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of vegetable stock or coconut milk if the sauce has thickened.

→ Can I make this dish ahead of time?

Absolutely. Prepare the entire dish up to 2 days in advance. The flavors actually deepen and improve after resting. Reheat gently before serving and garnish fresh.

→ What should I serve with curried celeriac?

Pair with steamed basmati rice, warm naan bread, or quinoa for a complete meal. It also complements roasted meats or grilled proteins beautifully as a side dish.

→ How can I adjust the spice level?

Use mild curry powder and omit chili flakes for a gentle warmth, or increase to hot curry powder and add extra chili flakes for more heat. Taste and adjust throughout cooking.

→ Can I add protein to make it more filling?

Yes, chickpeas, lentils, or cubed paneer are excellent additions. Stir in cooked chickpeas or lentils with the roasted celeriac, or add paneer cubes in the last few minutes of simmering.