Curried Celeriac with Coconut Milk (Print version)

Roasted celeriac in aromatic curry sauce with coconut milk, ginger, and warming spices. Ready in 50 minutes.

# What You'll Need:

→ Vegetables

01 - 1 large celeriac (approximately 1.75 pounds), peeled and cut into 0.75-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 - 0.5 teaspoon ground turmeric
08 - 0.25 teaspoon chili flakes

→ Pantry

09 - 3 tablespoons olive oil
10 - 13.5 fluid ounces coconut milk
11 - 6.75 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

# How to Make:

01 - Set oven to 400°F and allow to reach temperature.
02 - Toss celeriac cubes with 2 tablespoons olive oil, salt, and black pepper on a baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
04 - Heat 1 tablespoon olive oil in a large pan over medium heat. Add chopped onion and sauté for 5 minutes until softened.
05 - Add minced garlic and grated ginger to the pan and cook for 1 minute until fragrant.
06 - Stir in curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute to release aromatic oils.
07 - Pour in coconut milk and vegetable stock, bringing to a gentle simmer.
08 - Add roasted celeriac to the pan and simmer uncovered for 8 to 10 minutes, allowing sauce to thicken and flavors to integrate.
09 - Taste and adjust salt, pepper, and spice intensity as desired.
10 - Transfer to serving dishes and garnish with fresh cilantro, toasted nuts, and lime squeeze.

# Expert Tips:

01 -
  • It transforms an underrated vegetable into something deeply comforting and surprisingly elegant.
  • The roasting step adds a caramelized sweetness that balances the warmth of the spices beautifully.
  • You can have it on the table in under an hour with minimal fuss and maximum flavor.
02 -
  • Do not skip roasting the celeriac first, boiling it will make it soggy and you will lose that nutty caramelized flavor that makes this dish shine.
  • Toast your spices in the pan before adding liquid, or they will taste flat and dusty instead of vibrant and aromatic.
  • Let the sauce simmer uncovered so it thickens naturally, covering it will leave you with a watery curry that does not cling to the vegetables.
03 -
  • Cut the celeriac into even sized cubes so they roast uniformly, otherwise some pieces will burn while others stay pale and undercooked.
  • Use full fat coconut milk for the creamiest sauce, the light version will not give you the same richness or body.
  • If your curry tastes a little flat at the end, a squeeze of fresh lime or a pinch of sugar can brighten everything up instantly.
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