Try this recipe for curried celeriac, then check out our vegan aubergine curry, courgette curry, paneer tikka masala and more vegetarian curry recipes.
Ingredients
- celeriac 1 large, peeled and cut into 3cm cubes
- vegetable oil 3 tbsp
- cumin seeds 1 tbsp
- black mustard seeds 1 tbsp
- coriander seeds 2 tsp, lightly crushed
- ground turmeric 2 tsp
- black peppercorns ground to make 2 tsp
- onion 1, chopped
- garlic 4 cloves, chopped
- ginger thumb-sized piece, peeled and chopped
- green chilli 1, chopped
- coriander a bunch, stalks chopped, leaves picked and torn to serve
- coconut milk 400g tin
- lime ½, juiced
- steamed rice to serve
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Tip the celeriac into a large bowl with 1 tbsp of the vegetable oil and some seasoning. Toss to combine. Add the cumin, mustard seeds, coriander seeds, turmeric and pepper, and toss again until the celeriac is well coated. Spread out the celeriac and all the spices on a large baking tray, and roast for 30 minutes, tossing halfway through, until the celeriac is lightly caramelised and cooked through.
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Step 2
Meanwhile, put the onion, garlic, ginger, chilli, coriander stalks and 2 tbsp of water in a small food processor and blitz to a smooth purée.
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Step 3
Heat the remaining 2 tbsp of oil in a non-stick frying pan and cook the purée with a pinch of salt for 20 minutes, stirring often until darkened and fragrant. Tip in the roasted celeriac and all of the spices from the tray, followed by the coconut milk. Simmer for 20 minutes until the sauce has thickened slightly. Season, then squeeze in the lime juice. Scatter with the coriander leaves and serve alongside some steamed rice.
Nutritional Information
- Kcals 322
- Fat 27.3g
- Saturates 15.3g
- Carbs 9.9g
- Sugars 6.6g
- Fibre 8.3g
- Protein 5g
- Salt 0.3g