Name: Curried Celeriac with Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 large celeriac (about 28 oz), peeled and cut into 3/4 inch cubes; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons curry powder; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/4 teaspoon chili flakes; 3 tablespoons olive oil; 13.5 fl oz coconut milk; 6.75 fl oz vegetable stock; Salt and freshly ground black pepper to taste; Fresh cilantro leaves; Toasted cashews or peanuts; Fresh lime juice

Delicious curried celeriac with coconut served in a bowl with cilantro garnish.

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Curried Celeriac with Coconut paints a tale of warmth and comfort, inviting you to explore a world of vibrant flavors and delightful textures. Picture the first bite: tender cubes of celeriac, lovingly roasted to golden perfection, yield a subtle nuttiness that dances on your palate. The distinct aroma of spices wafts through your kitchen, sparking memories of cozy dinners with loved ones. As you savor the creaminess of luscious coconut milk enveloping each piece, you unlock a depth of flavor that promises to transport you far beyond your dinner table.

In this culinary embrace, the rich, earthy undertones of curry powder merge harmoniously with the aromatic hints of fresh ginger and garlic. Each mouthful offers a delightful crunch from the nuts sprinkled atop, contrasting beautifully with the creamy sauce that clings to the celeriac. This is not just a dish; it’s an experience that wraps you in the warmth and comfort of home, leaving you craving a second helping—and then a third.

Why You’ll Love This Curried Celeriac with Coconut

This dish stands out in a sea of dinner options, showcasing the underappreciated celeriac, also known as celery root. Packed with nutrition, celeriac is low in calories while offering a good dose of fiber and antioxidants. Curried Celeriac with Coconut caters to diverse diets—vegan, vegetarian, and gluten-free—making it a perfect choice for gatherings where everyone can delight together.

The earthy warmth of curry powder mingled with the rich, creamy texture of coconut milk creates an irresistible flavor profile. It’s the kind of comfort food that warms your heart, perfect for rainy days, family gatherings, or quiet evenings spent savoring the day’s end. Each bite tells a story of exotic spices and nourishing ingredients, inviting you back for more.

Preparation Phase & Tools to Use

Before diving into this delightful recipe, gather a few essential tools that will elevate your cooking experience:

Sharp Knife & Cutting Board: Prep starts here. A good knife ensures your celeriac cubes are cut uniformly, so they roast evenly.
Baking Sheet: A sturdy, rimmed baking sheet allows the celeriac to roast beautifully without any spills.
Large Pan: A wide, deep skillet or sauté pan ensures sufficient space for the ingredients to meld together as they cook.
Spatula: Use it for vivid tossing and stirring, ensuring even distribution of spices and coconut milk.

Practical Preparation Tips:

Feel free to wear gloves when peeling celeriac. Its knobby surface can make peeling a bit tricky.
Make sure to cut each cube roughly the same size for even cooking, allowing them to become golden and caramelized.

Ingredients for Curried Celeriac with Coconut

1 large celeriac (about 28 oz), peeled and cut into 3/4 inch cubes
1 large onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon chili flakes
3 tablespoons olive oil
13.5 fl oz coconut milk
6.75 fl oz vegetable stock
Salt and freshly ground black pepper to taste
Fresh cilantro leaves
Toasted cashews or peanuts
Fresh lime juice

Each ingredient adds a layer of texture and flavor, turning a humble root vegetable into something extraordinary. The celeriac deepens in flavor as it roasts, while the spices infuse the sauce, creating a fragrant embrace. Substitutions offer flexibility. If you can’t find celeriac, consider using parsnips—though they carry a sweeter note, they complement the spices beautifully.

How to Make Curried Celeriac with Coconut

Preheat the Oven: Set your oven to 400°F (200°C). This hot environment helps to caramelize the celeriac beautifully.
Toss the Celeriac: On a baking sheet, toss the celeriac cubes with 2 tablespoons of olive oil, a pinch of salt, and freshly cracked black pepper. Spread them out in a single layer.
Roast: Bake for 25 to 30 minutes, turning halfway through, until the celeriac becomes golden and tender.
Sauté the Aromatics: While the celeriac roasts, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 5 minutes, until it softens and becomes translucent.
Add Garlic & Ginger: Mix in the minced garlic and grated ginger, cooking for 1 minute until their aromas fill your kitchen.
Incorporate Spices: Stir in the curry powder, ground cumin, ground turmeric, and chili flakes. Allow them to cook for another minute, releasing their fragrant oils.
Pour the Liquid: Gently pour in the coconut milk and vegetable stock, stirring to combine. Bring to a gentle simmer.
Combine & Thicken: Add the roasted celeriac to the pan, stirring it gently into the sauce. Allow it to simmer uncovered for 8 to 10 minutes, letting the sauce thicken and the flavors meld beautifully.
Final Touches: Taste and adjust seasoning as necessary. Serve your dish illuminated with fresh cilantro, sprinkle with toasted cashews or peanuts for that delightful crunch, and a squeeze of lime juice for brightness.

Chef’s Notes & Helpful Tips

Make-Ahead Tips: You can prep the celeriac and chop the vegetables ahead of time. Store them in an airtight container in the fridge for up to two days.
Cooking Alternatives: For a quicker option, consider using an air fryer. Simply toss the celeriac with olive oil and spices and cook at a higher temperature—around 375°F (190°C)—for about 15-20 minutes, shaking halfway through.
Customization Ideas: Feeling adventurous? Add a handful of spinach or kale for a pop of color and nutrition. You could even include chickpeas for added protein.

Common Mistakes to Avoid

Undercooked Celeriac: Ensure your celeriac cubes are tender before adding them to the sauce. If they’re underdone, the flavors won’t meld properly.
Overcrowded Baking Sheet: Give your celeriac space to roast. Overcrowding leads to steaming instead of roasting, preventing the desired caramelization.
Neglecting Seasoning: Taste your dish before serving. The depth of flavor comes from proper seasoning; don’t be shy with salt and pepper!

What to Serve With Curried Celeriac with Coconut

Pair this dish with:

Brown Rice: The nuttiness of brown rice complements the creamy sauce wonderfully.
Naan Bread: Perfect for soaking up every last drop of the vibrant sauce.
Quinoa: A protein-packed alternative that adds texture.
Chickpea Salad: A refreshing side salad to balance the richness.
Steamed Vegetables: Brighten the meal with seasonal greens like broccoli or bok choy.
Raita or Yogurt: A cooling contrast to the spices, balancing the dish beautifully.
Curry Lentils: Adding another layer of flavor and texture can elevate your meal to a comforting feast.

Storage & Reheating Instructions

Store any leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. Reheat on the stove over low heat, adding a splash of water or extra coconut milk to restore creaminess, or gently microwave until heated through.

Estimated Nutrition Information

Approximate values per serving:

Calories: 320
Protein: 6g
Carbohydrates: 28g
Fat: 21g
Fiber: 5g

(Note: Values may vary based on portion size and specific ingredients used.)

FAQs

Can I use fresh celeriac instead of frozen?
Absolutely! Fresh celeriac is ideal and provides the best flavor and texture.

Can I adjust the spice levels?
Certainly! Adjust the amounts of chili flakes to suit your personal heat preference.

What can I substitute for coconut milk?
You can use almond milk or cashew cream, but note that it will alter the flavor and creaminess.

Is this recipe good for meal prep?
Yes, it holds up well! The flavors actually develop even more depth when reheated.

Can I make this in a slow cooker?
Yes! Sauté the aromatics first, then combine everything in a slow cooker on low for 6-8 hours.

Conclusion

Curried Celeriac with Coconut invites you into a world of flavor and warmth, transforming a humble vegetable into an irresistible dish that leaves an unforgettable impression. Whether you’re hosting a gathering or simply treating yourself on a quiet evening, this recipe promises to deliver comfort, nourishment, and a hint of the exotic. So roll up your sleeves and dive in; your taste buds will thank you for the delightful journey ahead! Don’t miss out—give this recipe a try, and let it inspire you to create more delicious memories in the kitchen.

Hi, I’m Clara!

I'm a food lover and a firm believer that anyone can learn to cook with a little curiosity and courage. My story with food didn’t begin in a tiny apartment with a two-burner stove and a stack of cookbooks from the local library. I was broke and desperate to make something anything that felt like home.

About Me