Warming, aromatic celeriac chunks in a rich curry sauce. A hearty vegetarian main or vibrant side, easy to prepare.
# What You'll Need:
→ Vegetables
01 - 1 large celeriac (approximately 1.75 pounds), 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 (medium or hot, to taste)
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground turmeric
08 - 1/4 teaspoon chili flakes (optional)
→ Pantry
09 - 3 tablespoons olive oil
10 - 13.5 ounces coconut milk (1 can)
11 - 3/4 cup vegetable stock
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Fresh cilantro leaves
14 - Toasted cashews or peanuts
15 - Fresh lime wedges
# How-To:
01 - Preheat the oven to 400°F for roasting the celeriac.
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, 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 soft.
04 - Add the garlic and ginger to the pan. Cook for 1 minute until fragrant, stirring constantly.
05 - Stir in the curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute to toast the spices and release their flavors.
06 - Pour in the coconut milk and vegetable stock, stirring to combine. Bring 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 the flavors to meld together.
08 - Taste and adjust seasoning with salt and pepper as needed. Serve garnished with fresh cilantro, toasted nuts, and a squeeze of lime if desired.
