Pin It The smell of toasted curry powder hitting hot oil always brings me right back to my kitchen. I bought celeriac on a whim at the farmers market, drawn to its weird, knobbly charm, but had no idea what to do with it. A friend suggested roasting it like potatoes, and I thought, why not toss it in curry? That first batch came out so golden and fragrant, I ended up eating it straight from the pan with a spoon, no rice, no ceremony.
I made this for my sister during one of those gray February evenings when nothing sounds good. She was skeptical about the celeriac, called it ugly, but after one bite she went quiet in that way people do when food surprises them. We ended up sitting at the table longer than usual, talking and scraping the pan clean.
Ingredients
- Celeriac: This knobby root vegetable turns sweet and tender when roasted, with a subtle celery flavor that mellows beautifully under spice.
- Curry powder: The backbone of the dish, use a good quality blend and toast it briefly to wake up the oils and deepen the flavor.
- Coconut milk: Full fat is key here for richness, it creates a silky sauce that clings to every celeriac cube.
- Fresh ginger and garlic: These two bring warmth and sharpness, balancing the sweetness of the coconut and the earthiness of the celeriac.
- Vegetable stock: Thins the sauce just enough to let it simmer down into something glossy and thick.
- Olive oil: For roasting and sauteing, it handles the heat well and adds a fruity undertone.
Instructions
- Roast the celeriac:
- Preheat your oven to 200C and toss those celeriac cubes with olive oil, salt, and pepper on a baking sheet. Roast them for 25 to 30 minutes, flipping halfway, until they are golden and fork tender with crispy edges.
- Build the base:
- In a large pan, heat olive oil over medium and add the chopped onion, letting it soften and turn translucent for about 5 minutes. Stir in the garlic and ginger, cooking just until fragrant, about a minute.
- Toast the spices:
- Add your curry powder, cumin, turmeric, and chili flakes if using, stirring constantly for a minute. The kitchen will smell incredible, that is how you know the spices are ready.
- Simmer the sauce:
- Pour in the coconut milk and vegetable stock, bringing everything to a gentle simmer. Let it bubble quietly while the celeriac finishes roasting.
- Combine and finish:
- Add the roasted celeriac to the pan and simmer uncovered for 8 to 10 minutes, stirring occasionally until the sauce thickens and coats each piece. Taste and adjust the salt and pepper before serving.
Pin It This dish became my go to whenever I wanted something cozy but different. One night I served it to friends who swore they did not like vegetables, and they asked for seconds. It is funny how a humble root and a good curry blend can change minds.
Serving Suggestions
I love piling this over jasmine rice to soak up every drop of sauce, but it is just as good with warm naan for scooping. Quinoa works too if you want something lighter, and a handful of fresh cilantro and toasted cashews on top makes it feel like a restaurant dish.
Storage and Reheating
Leftovers keep beautifully in the fridge for up to three days, and the flavors deepen overnight. Reheat gently on the stovetop with a splash of stock or water to loosen the sauce, the celeriac stays tender and the spices taste even richer the next day.
Variations and Swaps
If you cannot find celeriac or just want to switch it up, parsnips and sweet potatoes work wonderfully with the same roasting method. Chickpeas stirred in at the end add protein and make it more filling, and if you like heat, a chopped fresh green chili with the ginger takes it up a notch.
- Try stirring in a handful of spinach at the end for color and extra nutrients.
- Swap curry powder for a tablespoon of Thai red curry paste for a different flavor direction.
- A dollop of yogurt on top when serving adds cooling creaminess if the spice feels too bold.
Pin It This recipe taught me that the best dishes often come from curiosity and a willingness to roast something unfamiliar. I hope it brings warmth to your table the way it has to mine.
Recipe Questions & Answers
- → Can I prepare this dish ahead of time?
Yes, you can roast the celeriac and prepare the sauce separately up to a day ahead. Store them in the refrigerator and combine when ready to serve, simmering until heated through.
- → What can I substitute for celeriac?
Parsnips, sweet potatoes, or cauliflower florets work well as alternatives. 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 fresh chopped green chilies when sautéing the garlic and ginger.
- → Can I add protein to this dish?
Absolutely. Chickpeas, tofu cubes, or paneer are excellent additions. Add them when combining the roasted celeriac with the sauce.
- → What should I serve with curried celeriac?
Steamed basmati rice, warm naan bread, or quinoa complement this dish perfectly. A simple cucumber raita or fresh green salad also pairs beautifully.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or stock if the sauce has thickened.