Save to Pins I used to walk past celeriac in the market every week, that knobby, mud-caked root that looked more like a prop from a fantasy film than dinner. One rainy October evening, I finally grabbed one out of sheer curiosity and roasted it with curry spices I had tucked in the back of my cupboard. The smell that filled my kitchen, earthy and warm with that unmistakable hum of toasted cumin, made me wonder why I'd waited so long. It became my go-to whenever I wanted something cozy without the heaviness of potatoes or the sweetness of squash. Now, every time I peel away that rough skin, I smile at how something so humble can turn golden and tender in the oven.
I made this for a small dinner party once, and my friend who claimed she hated celeriac went back for seconds. She said it tasted like something between roasted cauliflower and chestnuts, which I thought was the perfect description. We sat around the table with mismatched bowls, passing lime wedges and cilantro, and the conversation drifted from work stress to childhood comfort foods. That night, this dish became more than just a recipe, it became the reason we started hosting more often.
Ingredients
- Celeriac: This knobby root has a subtle celery flavor that turns sweet and nutty when roasted, making it perfect for soaking up bold spices.
- Onion: A finely chopped onion creates the aromatic base that anchors the curry sauce and adds natural sweetness as it softens.
- Garlic and ginger: Freshly minced garlic and grated ginger bring warmth and brightness, the kind that wakes up your senses the moment they hit the pan.
- Curry powder: Use a medium or hot blend depending on your heat tolerance, this is where the soul of the dish lives.
- Cumin and turmeric: Ground cumin adds earthiness, while turmeric lends a golden hue and subtle bitterness that balances the coconut milk.
- Chili flakes: Optional but recommended if you like a gentle kick that lingers without overwhelming.
- Olive oil: Used both for roasting the celeriac and sautéing the aromatics, it keeps everything from sticking and adds richness.
- Coconut milk: This creates a creamy, luscious sauce that clings to every celeriac cube, make sure to shake the can before opening.
- Vegetable stock: It thins the sauce just enough and adds savory depth without making it too heavy.
- Cilantro, nuts, and lime: Fresh garnishes that add brightness, crunch, and a citrusy pop right before serving.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) and give it time to heat fully while you peel and cube the celeriac into roughly 2 cm pieces. This size roasts evenly and gets those crispy golden edges.
- Roast the celeriac:
- Toss the cubes with 2 tbsp olive oil, salt, and black pepper on a baking sheet, spreading them out so they don't steam. Roast for 25 to 30 minutes, flipping halfway through, until they turn golden and tender with slightly caramelized corners.
- Start the sauce base:
- While the celeriac roasts, heat 1 tbsp olive oil in a large pan over medium heat and add the chopped onion. Sauté for about 5 minutes until it softens and turns translucent, stirring occasionally so it doesn't brown too fast.
- Add aromatics:
- Stir in the minced garlic and grated ginger, cooking for just 1 minute until fragrant. The smell will fill your kitchen and tell you it's time for the next step.
- Toast the spices:
- Add the curry powder, cumin, turmeric, and chili flakes, stirring constantly for about 1 minute. This step releases the oils in the spices and deepens the flavor in a way that skipping it just can't match.
- Build the curry sauce:
- Pour in the coconut milk and vegetable stock, stirring to combine, and bring the mixture to a gentle simmer. Let it bubble quietly while you wait for the celeriac to finish roasting.
- Combine and simmer:
- Add the roasted celeriac to the pan, stirring gently to coat each piece in the sauce. Let it simmer uncovered for 8 to 10 minutes so the sauce thickens and the flavors meld together.
- Season and serve:
- Taste the curry and adjust with more salt, pepper, or a pinch of chili if needed. Serve it warm, garnished with fresh cilantro, toasted nuts, and a squeeze of lime for brightness.
Save to Pins 
Save to Pins One winter evening, I served this over jasmine rice with a side of warm naan, and my partner said it tasted like the kind of meal that makes you want to stay at the table long after the plates are empty. We ended up lighting candles and talking until the pot was scraped clean. That's when I realized this dish wasn't just about feeding ourselves, it was about creating a moment worth remembering.
Making It Your Own
This recipe is forgiving and adaptable, which is exactly why I return to it so often. If you want more protein, stir in a can of drained chickpeas along with the roasted celeriac, they soak up the sauce and make it heartier. You can also swap the celeriac for parsnips or sweet potato if that's what you have on hand, though the flavor will shift slightly sweeter. I've made it with leftover roasted cauliflower too, and it worked beautifully. The key is keeping the base of onion, garlic, ginger, and spices consistent, everything else can bend to what's in your fridge.
Serving Suggestions
I love spooning this over steamed basmati rice, letting the grains soak up every bit of that creamy curry sauce. Naan or roti on the side turns it into a proper feast, especially if you're feeding a crowd. For a lighter option, serve it with quinoa or cauliflower rice, both hold up well and keep the dish gluten-free. A simple cucumber salad with yogurt and mint on the side adds a cool contrast that balances the warmth of the spices. However you plate it, don't forget the lime wedges, that little squeeze right before eating makes everything sing.
Storage and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to four days, and honestly, the flavors deepen overnight. I reheat it gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much. You can also microwave individual portions, though I find the stovetop keeps the texture of the celeriac better. If you want to freeze it, let it cool completely first, then store it in a freezer-safe container for up to two months.
- Let it cool completely before storing to prevent condensation and sogginess.
- Add fresh garnishes only after reheating, not before storing.
- A quick stir while reheating helps redistribute the sauce evenly.
Save to Pins 
Save to Pins This curried celeriac has earned its place in my regular rotation, not because it's fancy, but because it's reliable, comforting, and always tastes like care. I hope it finds a spot in your kitchen too.
Questions & Answers
- → Can I use a different root vegetable instead of celeriac?
Yes, parsnips, sweet potatoes, or butternut squash work wonderfully as substitutes. Adjust roasting time based on the vegetable's density—sweet potatoes may cook slightly faster.
- → How can I make this dish spicier?
Increase the chili flakes to 1/2 teaspoon or use hot curry powder instead of medium. Fresh chopped green chilies added with the ginger also boost heat nicely.
- → Can I prepare this ahead of time?
Absolutely. The dish keeps well in the refrigerator for up to 3 days and flavors deepen overnight. Reheat gently on the stovetop, adding a splash of stock if the sauce has thickened too much.
- → What can I serve with this to make it a complete meal?
Steamed basmati rice, warm naan bread, or fluffy quinoa pair perfectly. For added nutrition, serve alongside a fresh cucumber raita or simple green salad.
- → Is this suitable for meal prep?
Yes, it's excellent for meal prep. Portion into airtight containers and refrigerate. The celeriac holds its texture well, and the sauce remains creamy when reheated.
- → Can I add protein to make it more filling?
Cooked chickpeas, lentils, or paneer cubes are excellent additions. Stir them in during the final simmer to warm through and absorb the curry flavors.