Try this recipe for curried celeriac, then check out our parsnip curry, aubergine curry, courgette curry and more vegetarian curry recipes.


  • 1 large celeriac, peeled and cut into 3cm cubes
  • 3 tbsp vegetable oil
  • 1 tbsp cumin seeds
  • 1 tbsp black mustard seeds
  • 2 tsp coriander seeds, lightly crushed
  • 2 tsp ground turmeric
  • ground to make 2 tsp black peppercorns
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • thumb-sized piece ginger, peeled and chopped
  • 1 green chilli, chopped
  • a bunch coriander, stalks chopped, leaves picked and torn to serve
  • 400g tin coconut milk
  • ½ lime, juiced
  • steamed rice, to serve


  • 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.

  • 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.

  • 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.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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