Curried Celeriac

The first time I brought celeriac home from the market, my roommate looked at me like I was preparing to cook a small alien. But once roasted, those ugly knobby chunks transform into something incredibly velvety, almost like a potato that went to finishing school and came back sophisticated.

I made this on a particularly gray Tuesday when everyone needed something warming but nobody wanted heavy meat. My usually curry-skeptical partner went back for seconds and sheepishly admitted the nutty sweetness of the celeriac was exactly what he never knew he wanted.

Ingredients

• 1 large celeriac: This unsung hero becomes incredibly creamy when roasted, absorbing the curry while maintaining a satisfying bite that holds up beautifully in sauce
• 2 tbsp curry powder: Choose medium heat if you want the warming glow without overwhelming the delicate celery notes of the celeriac
• 400 ml coconut milk: Full fat is worth it here, creating that luxurious velvety texture that makes vegetarian food feel indulgent
• 200 ml vegetable stock: This stretches the coconut milk without diluting the richness, keeping the sauce silky rather than heavy
• 1 thumb-sized fresh ginger: Grating it releases more of those aromatic oils than chopping, and fresh ginger is non-negotiable for that bright zing

Instructions

Get that oven hot and roasting:

Preheat your oven to 200°C (400°F). While it heats, peel that gnarly celeriac and cut it into 2 cm cubes, then toss with 2 tbsp olive oil, salt, and pepper until everything glistens. Spread on a baking sheet and roast for 25 to 30 minutes, turning halfway through, until golden and tender enough to yield easily to a fork.

Build your flavor foundation:

While the celeriac works its magic in the oven, heat 1 tbsp olive oil in a large pan over medium heat. Add the onion and sauté for about 5 minutes until soft and translucent, then stir in garlic and ginger for just 1 minute until your kitchen starts smelling like you know what youre doing.

Wake up those spices:

Add curry powder, cumin, turmeric, and chili flakes to the pan. Cook for 1 minute, stirring constantly, until the spices are fragrant and toasty—this brief step is what separates restaurant curry from something that tastes like it came from a jar.

Bring it all together:

Pour in coconut milk and vegetable stock, bringing everything to a gentle simmer. Add those beautifully roasted celeriac cubes and let it bubble uncovered for 8 to 10 minutes until the sauce thickens enough to coat the back of a spoon and the flavors have had time to properly introduce themselves.

Save

This dish has become my go-to for dinner parties because it looks impressive plated in shallow bowls, that creamy sauce pooling around golden cubes, with fresh cilantro scattered on top like confetti.

Make It Your Own

I have discovered that adding a can of chickpeas during the last 10 minutes transforms this from a side into a protein-packed main that even satisfied my brother-in-law who claims a meal isnt complete without meat.

Serving Suggestions

Steamed basmati rice is classic for a reason, but I have also served this over quinoa for extra protein, or with warm naan bread for mopping up every last drop of that spiced coconut sauce.

Ingredient Swaps

Parsnips work beautifully here if you cannot find celeriac, bringing their own natural sweetness. Sweet potato makes it slightly sweeter and more colorful, while cauliflower keeps it lighter but still satisfying.

• Toasted cashews add essential crunch and richness
• A squeeze of fresh lime right before serving brightens everything
• Extra chili flakes if you like to feel the burn

Save

There is something deeply satisfying about taking such an unassuming vegetable and turning it into something that feels like a celebration on the plate.

Recipe FAQ

→ Can I use a different vegetable instead of celeriac?

Yes, parsnips or sweet potatoes make excellent substitutes if celeriac is not available or if you prefer a different flavor profile. Adjust cooking times as needed.

→ How can I make this dish spicier?

To increase the heat, you can add more chili flakes or a touch of fresh finely chopped green chili with the garlic and ginger. Adjust to your personal preference.

→ What can I serve alongside this dish?

This aromatic celeriac pairs wonderfully with steamed rice, naan bread, or quinoa for a complete and satisfying meal. A fresh side salad would also complement it well.

→ Is this suitable for meal prepping?

Absolutely! This dish reheats well. Store it in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight.

→ What are the key ingredients for the sauce?

The rich and aromatic sauce is built upon sautéed onions, garlic, and ginger, blended with curry powder, cumin, turmeric, and chili flakes, then simmered with coconut milk and vegetable stock.