Warming Curried Celeriac Dish

I started experimenting with celeriac after a particularly uninspiring week of the same roasted vegetables. The knobby, dirt-crusted root sat in my fridge for days before I finally peeled it, revealing that creamy white flesh that smells faintly of celery and earth. Tossing it with curry spices felt like a gamble, but the moment those golden cubes hit the coconut milk, my kitchen smelled like a street market in Kerala. Now it's my go-to when I want something that feels both nourishing and a little adventurous.

The first time I made this for friends, someone asked if I'd ordered takeout because the aroma was that good. I watched them take cautious first bites, unsure about celeriac, then go back for seconds without saying a word. One friend even texted me the next day asking for the recipe, which is the highest compliment I know.

Ingredients

• Celeriac: This humble root transforms when roasted, turning nutty and sweet with crispy edges that hold up beautifully in the sauce.
• Curry powder: The backbone of flavor here, I lean toward medium heat but you can dial it up or down depending on your mood.
• Coconut milk: Use the full-fat kind for a silky, rich sauce that clings to every celeriac cube.
• Fresh ginger and garlic: These two create the aromatic base that makes your kitchen smell like magic is happening.
• Cumin and turmeric: They add warmth and that golden hue that makes the dish look as inviting as it tastes.
• Vegetable stock: It thins the coconut milk just enough to create a sauce that's luxurious but not heavy.
• Onion: Softened slowly, it melts into the background and sweetens the whole dish.
• Olive oil: For roasting and sauteing, it brings everything together without competing with the spices.

Instructions

Roast the celeriac:

Preheat your oven to 200C and toss those chunky celeriac cubes with olive oil, salt, and pepper on a baking sheet. Roast them for 25 to 30 minutes, flipping halfway, until they're golden and tender with crispy edges that you'll want to sneak before they hit the sauce.

Build the aromatic base:

While the celeriac roasts, heat olive oil in a large pan and saute the onion until it's soft and translucent, about 5 minutes. Stir in the garlic and ginger, cooking just until fragrant, maybe a minute, so they don't burn.

Toast the spices:

Add your curry powder, cumin, turmeric, and chili flakes if you're using them, stirring constantly for about a minute. This step wakes up the spices and fills your kitchen with warmth.

Create the sauce:

Pour in the coconut milk and vegetable stock, bringing everything to a gentle simmer. Let it bubble quietly while you wait for the celeriac to finish roasting.

Marry the flavors:

Once the celeriac is done, add it to the simmering sauce and let everything cook together uncovered for 8 to 10 minutes. The sauce will thicken and cling to the celeriac as the flavors meld into something cohesive and delicious.

Finish and serve:

Taste and adjust the seasoning, then serve it warm with a scatter of fresh cilantro, toasted cashews, and a squeeze of lime. The garnishes add brightness and crunch that make each bite feel complete.

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There's something grounding about stirring a pot of curry on a cold evening, watching the steam rise and the colors deepen. This dish has become my answer to those nights when I need comfort but also want to feel like I'm taking care of myself. It's the kind of meal that makes you slow down, sit at the table, and actually taste what you're eating.

Choosing and Prepping Celeriac

Celeriac looks intimidating with its gnarly skin and twisted roots, but once you peel away that rough exterior, you'll find firm, pale flesh that's worth the effort. I use a sturdy chef's knife to cut off the top and bottom, then slice down the sides to remove the skin in sections. Cut it into even 2 cm cubes so they roast uniformly, and don't worry if a few pieces are smaller, those will get extra crispy and are perfect for snacking.

Making It Your Own

If you want more protein, toss in a can of drained chickpeas when you add the roasted celeriac, they'll soak up the sauce and make it heartier. You can swap celeriac for parsnips or sweet potato if that's what you have on hand, though the flavor will shift sweeter. For extra richness, stir in a spoonful of almond butter or tahini at the end, it adds depth without overpowering the curry.

Serving and Storing

This curried celeriac is fantastic over steamed basmati rice, but I've also served it with warm naan for scooping or alongside quinoa for a lighter meal. Leftovers keep well in the fridge for up to three days and actually taste better the next day once the flavors have had time to settle. Reheat gently on the stovetop with a splash of stock or coconut milk to loosen the sauce.

• Garnish just before serving so the cilantro stays fresh and the nuts stay crunchy.
• A squeeze of lime at the end brightens everything and cuts through the richness of the coconut.
• If you're meal prepping, store the garnishes separately and add them when you're ready to eat.

Save

This dish proves that humble ingredients can surprise you when treated with a little care and good spices. I hope it becomes a staple in your kitchen the way it has in mine.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can prepare curried celeriac up to 2 days in advance. Store in an airtight container in the refrigerator and reheat gently on the stovetop, adding a splash of vegetable stock if needed to loosen the sauce.

→ What can I substitute for celeriac?

Parsnips, sweet potatoes, or butternut squash work wonderfully as alternatives. Cut into similar-sized chunks and adjust roasting time as needed based on the vegetable's density.

→ How can I make this dish spicier?

Increase the chili flakes, use hot curry powder instead of medium, or add a fresh chopped green chili when sautéing the garlic and ginger for extra heat.

→ Can I make this without coconut milk?

You can substitute coconut milk with heavy cream or cashew cream for a different flavor profile, though the dish will lose its characteristic coconut undertones. Increase vegetable stock slightly if needed.

→ What should I serve with curried celeriac?

Serve with steamed basmati rice, warm naan bread, quinoa, or flatbreads. A side of cucumber raita or fresh green salad complements the warming spices beautifully.

→ How do I know when the celeriac is properly roasted?

The celeriac should be golden brown on the edges and tender when pierced with a fork. The roasting caramelizes the natural sugars, adding depth and a slightly nutty flavor to the dish.