Roasted celeriac pieces bathed in a rich, aromatic curry sauce. A delightful vegetarian main or vibrant side, easy to make.
# Ingredient List:
→ Vegetables
01 - 1 large celeriac (approximately 1.75 pounds), peeled and cut into 3/4-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 - 1/2 teaspoon ground turmeric
08 - 1/4 teaspoon chili flakes (optional)
→ Pantry
09 - 3 tablespoons olive oil
10 - 1 can coconut milk (13.5 ounces)
11 - 3/4 cup 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
# Steps:
01 - Preheat the oven to 400°F.
02 - 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, until golden and tender.
03 - While the celeriac roasts, heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and sauté for 5 minutes until soft.
04 - Add the garlic and ginger; cook for 1 minute until fragrant.
05 - Stir in the curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute to toast the spices.
06 - Pour in the coconut milk and vegetable stock, bringing 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 the flavors to meld. Taste and adjust seasoning.
08 - Serve garnished with fresh cilantro, toasted nuts, and a squeeze of lime if desired.
