A dish filled with cooked celeriac in a turmeric coconut milk sauce

Curried celeriac

Name: Curried celeriac
Total time: 1 h
Yield: Serves 4
Ingredients: 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

Adam Bush

Published: October 8, 2021 at 11:11 AM

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Serves 4

Easy

Total time: 1 hr

A star rating of 4.6 out of 5.5 ratingsRate

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With its nutty, creamy flesh, celeriac works really well in this curry – the roasted cubes soak up the flavours of the spices. Serve with steamed rice for a warming vegan dinner

Gluten free

Vegan

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Alternatives

Complete the dish

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal322

low
fat27.3g
saturates15.3g
carbs9.9g
sugars6.6g
fibre8.3g
protein5g
salt0.3g

Method

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.

Discover more wonderful celeriac recipes

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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A star rating of 4.6 out of 5.5 ratings

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