Curried Celeriac with Coconut Milk (Printable View)

Roasted celeriac in aromatic curry sauce with coconut milk, perfect as a main or side dish in just 50 minutes.

# Needed Ingredients:

→ Vegetables

01 - 1 large celeriac (about 1.75 lbs), 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 tbsp curry powder (medium or hot, to taste)
06 - 1 tsp ground cumin
07 - 1/2 tsp ground turmeric
08 - 1/4 tsp chili flakes (optional)

→ Pantry

09 - 3 tbsp olive oil
10 - 1 3/4 cups coconut milk
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

# Directions:

01 - Preheat oven to 400°F. Toss celeriac cubes with 2 tbsp olive oil, salt, and black pepper on a baking sheet.
02 - Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
03 - While celeriac roasts, heat 1 tbsp olive oil in a large pan over medium heat. Add onion and sauté for 5 minutes until softened.
04 - Add garlic and ginger; cook for 1 minute until fragrant. Stir in curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute to release spice flavors.
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 meld.
07 - Taste and adjust seasoning with salt and pepper. Serve garnished with fresh cilantro, toasted nuts, and fresh lime juice.

# Expert Hints:

01 -
  • It turns an intimidating vegetable into something deeply comforting and surprisingly addictive.
  • The roasting step gives the celeriac a nutty sweetness that perfectly balances the bold curry spices.
  • Everything comes together in under an hour, yet it tastes like you've been simmering it all day.
  • It works beautifully as either a satisfying main or a show stopping side that guests always ask about.
02 -
  • Don't skip the roasting step, boiling or steaming the celeriac first will make it waterlogged and the curry will turn soupy instead of rich.
  • Toast your spices in the dry pan for that full minute even if it feels too long, this is where the depth of flavor truly develops.
  • Let the sauce simmer uncovered so it reduces and thickens naturally, covering it will leave you with a thin, watery curry.
03 -
  • Cut your celeriac cubes evenly so they roast at the same rate, uneven pieces mean some burn while others stay pale.
  • Use full fat coconut milk, the light version separates and never achieves that luscious, creamy texture you want clinging to every bite.
  • Taste your curry powder before adding it, some blends are much saltier or spicier than others, and you can adjust the amount accordingly.
Return