Curried Celeriac

The first time I encountered celeriac, I was skeptical. This knobby, pale root vegetable looked like something dug up from another planet. But then I tasted it roasted, and that earthy, nutty sweetness completely won me over. Now it's become my winter secret weapon for curries that feel substantial without being heavy.

I made this for a dinner party last January when my friend announced she'd gone vegetarian. Everyone was so absorbed in conversation and digging into their bowls that nobody noticed the meat was missing until dessert. That's when I knew this recipe was a keeper.

Ingredients

• 1 large celeriac: This humble root becomes creamy and sweet when roasted, the perfect canvas for bold spices
• 1 large onion: Finely chopped, it creates a sweet aromatic base for the curry sauce
• 2 cloves garlic: Minced fresh adds that essential backbone of flavor
• 1 thumb-sized piece fresh ginger: Grated it brings warmth and brightens the whole dish
• 2 tbsp curry powder: Medium or hot depending on your spice tolerance
• 1 tsp ground cumin: Adds that earthy, smoky note
• 1/2 tsp ground turmeric: For beautiful color and subtle bitterness
• 1/4 tsp chili flakes: Optional but recommended if you like a little heat
• 3 tbsp olive oil: Divide this for roasting and sautéing
• 400 ml coconut milk: Full fat creates the most luxurious sauce
• 200 ml vegetable stock: Use good quality stock for the best flavor
• Salt and freshly ground black pepper: Season generously at each stage
• Fresh cilantro leaves: The finishing touch that brightens everything
• Toasted cashews or peanuts: Add the most wonderful crunch
• Fresh lime: A squeeze right before serving makes the flavors pop

Instructions

Roast the celeriac:

Preheat your oven to 200°C (400°F) and toss the celeriac cubes with 2 tablespoons olive oil, a pinch of salt, and black pepper on a baking sheet. Roast for 25 to 30 minutes, turning halfway through, until golden brown edges appear and the cubes are tender when pierced with a fork.

Build the flavor base:

While the celeriac roasts, heat 1 tablespoon olive oil in a large pan over medium heat. Add the chopped onion and sauté for 5 minutes until it's soft and translucent, then stir in the garlic and ginger for just 1 minute until fragrant.

Toast the spices:

Add the curry powder, cumin, turmeric, and chili flakes to the pan. Cook for 1 minute, stirring constantly, until the spices release their aroma and become slightly darker in color.

Create the sauce:

Pour in the coconut milk and vegetable stock, stirring to combine all those toasted spices. Bring everything to a gentle simmer and let it cook for a couple of minutes to meld the flavors.

Combine and simmer:

Add those beautiful roasted celeriac cubes to the simmering sauce. Let it cook uncovered for 8 to 10 minutes until the sauce thickens slightly and coats the pieces nicely.

Season and serve:

Taste the curry and adjust with salt and pepper as needed. Serve in bowls topped with fresh cilantro leaves, toasted nuts, and a generous squeeze of fresh lime.

Save

This recipe has become my go-to when I need something comforting but not heavy. There's something about the combination of creamy coconut and earthy celeriac that just works.

Making It Your Own

Sometimes I'll throw in a can of chickpeas during the last 10 minutes if I want extra protein. The texture works perfectly with the tender celeriac chunks. You could also add spinach at the very end, just until it wilts, for some green goodness.

Serving Suggestions

Steamed basmati rice is classic, but I've also served this over quinoa for extra protein. Naan bread for scooping up that sauce is non-negotiable in my house. The sauce is the best part, don't let any go to waste.

Make It Ahead

This curry actually tastes better the next day, which makes it perfect for meal prep. The flavors have time to deepen and the celeriac absorbs even more of the spiced sauce.

• Store in an airtight container for up to 4 days in the refrigerator
• Reheat gently on the stove, adding a splash of water if needed
• The flavors continue to develop, so leftovers are arguably better than the first day

Save

There's something deeply satisfying about transforming such an unassuming vegetable into something this special. Hope it becomes a regular in your kitchen rotation too.

Recipe Questions & Answers

→ What is celeriac and how does it taste?

Celeriac, also known as celery root, is a knobby root vegetable with a flavor often described as a cross between celery and parsley, with nutty undertones. When roasted, it sweetens and softens, absorbing flavors beautifully.

→ Can I make this dish ahead of time?

Yes, this dish can be prepared a day in advance. The flavors often meld and deepen overnight. Reheat gently on the stovetop or in the microwave, adding a splash of stock or water if needed to adjust consistency.

→ Are there any substitutions for celeriac?

Certainly! If celeriac is unavailable, you can use parsnips, sweet potatoes, or even butternut squash as excellent alternatives. Adjust roasting times as needed based on the vegetable's density.

→ How can I adjust the spice level?

To make it milder, reduce or omit the chili flakes and use a mild curry powder. For more heat, increase the chili flakes or opt for a hot curry powder. You can also add a pinch of cayenne pepper.

→ What are some good accompaniments for this dish?

This versatile preparation pairs wonderfully with steamed basmati rice, fluffy quinoa, or warm naan bread. For a lighter meal, serve it alongside a simple green salad.

→ Is this suitable for a vegan diet?

Yes, this dish is naturally vegan, as it uses plant-based ingredients like celeriac, coconut milk, and vegetable stock. It's also vegetarian and gluten-free, making it suitable for various dietary needs.