Curried Celeriac with Coconut Milk (Printable version)

Roasted celeriac in aromatic curry sauce with coconut milk, ginger, and warming spices. Vegetarian and gluten-free.

# What you need:

→ Vegetables

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

→ Pantry

09 - 3 tablespoons olive oil
10 - 14 fluid ounces coconut milk (1 can)
11 - 6.8 fluid ounces vegetable stock
12 - Salt and freshly ground black pepper, to taste

→ Garnish

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

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Toss the celeriac cubes with 2 tablespoons olive oil, salt, and black pepper on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
03 - While celeriac roasts, heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the onion and cook for 5 minutes until softened.
04 - Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
05 - Stir in the curry powder, ground cumin, turmeric, and chili flakes. Cook for 1 minute to release the essential oils from the spices.
06 - Pour in the coconut milk and vegetable stock, bringing the mixture to a gentle simmer.
07 - Add the roasted celeriac to the pan. Simmer uncovered for 8 to 10 minutes, allowing the sauce to thicken and flavors to develop.
08 - Taste the curry and adjust the seasoning with salt, pepper, or additional spices as needed.
09 - Transfer to serving dishes and garnish with fresh cilantro, toasted nuts, and a squeeze of lime if desired.

# Expert Advice:

01 -
  • The roasted celeriac gets silky in the sauce while somehow keeping its shape and that subtle, almost sweet nuttiness that makes you want seconds.
  • It's one of those dishes that feels fancy enough to serve guests but genuinely easy enough for a Tuesday night when you can't be bothered with complexity.
02 -
  • Don't skip roasting the celeriac first; steaming it and adding it raw to the sauce makes it mushy and forgettable, whereas roasting gives it structure and that nutty caramelization that changes everything.
  • Toasting your spices in the oil for that one minute transforms them from dusty and flat to awakened and alive; it sounds like a small thing but it's honestly the difference between good and genuinely craveable.
03 -
  • Toast your cashews or peanuts in a dry pan for a few minutes right before serving so they release their oils and taste nutty instead of bland and forgettable.
  • If your sauce breaks or looks separated, whisk in a tablespoon of cold water and it will come back together beautifully; I learned this the hard way and it's saved me countless times.
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