Curried Celeriac with Coconut Milk (Printable Version)

Roasted celeriac in aromatic curry sauce with coconut milk, ginger, and warm spices. Vegetarian and gluten-free.

# What You'll Need:

→ Vegetables

01 - 1 large celeriac (about 28 oz), peeled and cut into 3/4 inch cubes
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger, grated

→ Spices

05 - 2 tablespoons curry powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground turmeric
08 - 1/4 teaspoon chili flakes

→ Pantry

09 - 3 tablespoons olive oil
10 - 13.5 fluid ounces coconut milk
11 - 6.8 fluid ounces vegetable stock
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - Fresh cilantro leaves
14 - Toasted cashews or peanuts
15 - Fresh lime juice

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Toss the celeriac cubes with 2 tablespoons olive oil, a pinch of salt, and black pepper on a baking sheet. Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
03 - While the celeriac roasts, heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and sauté for 5 minutes until softened.
04 - Add the minced garlic and grated ginger to the pan. Cook for 1 minute until fragrant.
05 - Stir in the curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute to toast the spices and release their aromas.
06 - Pour in the coconut milk and vegetable stock, bringing the mixture to a gentle simmer.
07 - Add the roasted celeriac to the pan. Simmer uncovered for 8 to 10 minutes, allowing the sauce to thicken and flavors to meld together.
08 - Taste and adjust seasoning with additional salt and pepper as needed.
09 - Serve the curried celeriac garnished with fresh cilantro, toasted nuts, and a squeeze of fresh lime juice.

# Expert Tips:

01 -
  • Celeriac becomes tender and caramelized in the oven, with a naturally sweet flavor that plays beautifully against warm spices.
  • The creamy coconut curry sauce clings to every chunk, making each bite comforting and deeply satisfying.
  • It comes together in under an hour with minimal fuss, perfect for a cozy dinner that feels special without the stress.
02 -
  • Do not skip roasting the celeriac first; it caramelizes the natural sugars and adds a depth you simply cannot get by simmering it raw.
  • Toast the spices in the dry pan for a full minute before adding liquid, or the curry will taste flat and one-dimensional.
  • Use full-fat coconut milk, not the light version, or your sauce will be thin and lack the creamy richness that makes this dish special.
03 -
  • Peel celeriac with a sturdy knife rather than a vegetable peeler; the skin is thick and knobby, and a knife gives you more control.
  • Cut the celeriac into uniform cubes so they roast evenly and you do not end up with some pieces mushy and others still firm.
  • Taste the sauce before adding the celeriac and adjust the salt then; it is much easier to season correctly at this stage than after everything is combined.
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