Warming Curried Celeriac Dish (Print Version)

Roasted celeriac tossed in aromatic curry sauce with coconut milk, ginger, and warming spices for a hearty meal.

# What You'll Need:

→ Vegetables

01 - 1 large celeriac (about 1.75 lbs), 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, optional

→ Pantry

09 - 3 tablespoons olive oil
10 - 13.5 fluid ounces coconut milk
11 - 6.8 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 juice

# Cooking Steps:

01 - Preheat oven to 400°F. Toss celeriac cubes with 2 tablespoons olive oil, salt, and black pepper on a baking sheet. Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
02 - While celeriac roasts, heat 1 tablespoon olive oil in a large pan over medium heat. Add chopped onion and sauté for 5 minutes until soft and translucent.
03 - Add minced garlic and grated ginger to the pan; cook for 1 minute until fragrant.
04 - Stir in curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute to activate the spice aromatics.
05 - Pour in coconut milk and vegetable stock, bringing to a gentle simmer.
06 - Add roasted celeriac to the pan. Simmer uncovered for 8 to 10 minutes, allowing the sauce to thicken and flavors to integrate. Taste and adjust seasoning as needed.
07 - Serve garnished with fresh cilantro, toasted nuts, and a squeeze of fresh lime juice.

# Expert Advice:

01 -
  • It transforms a humble root vegetable into something rich and aromatic without any fuss.
  • The roasted celeriac gets crispy edges and a nutty sweetness that soaks up the curry sauce beautifully.
  • It works just as well as a hearty main with rice or a vibrant side next to roasted chicken.
  • You can adjust the heat and spice level to suit your mood or your guests.
02 -
  • Don't skip roasting the celeriac first, it adds a depth of flavor and texture that boiling or steaming just can't replicate.
  • Toasting the spices in the pan before adding liquids is the secret to unlocking their full aroma and preventing a raw, powdery taste.
  • If your sauce looks too thin, let it simmer a few extra minutes uncovered, it will thicken naturally as the liquid reduces.
03 -
  • Use a sharp vegetable peeler or a knife to tackle the knobby skin of celeriac, it's easier than it looks once you get the first layer off.
  • Shake the can of coconut milk before opening to mix the cream and liquid, this gives you a smooth, consistent sauce.
  • Taste your curry powder before adding it, some blends are mild and others pack serious heat, so adjust the amount to your preference.
  • If you love a thicker sauce, mash a few pieces of celeriac right in the pan to naturally thicken it without adding flour or cornstarch.
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