Save My neighbor handed me a knobby celeriac over the fence one afternoon, saying she had too many from her allotment and didn't know what to do with them. I'd only ever seen celeriac grated into remoulade, but something about its earthy smell made me think of curry. I peeled it, cubed it, tossed it with spices, and let the oven work its magic. The kitchen filled with warmth and toasted cumin, and by the time I stirred those golden chunks into coconut milk, I knew I'd stumbled onto something special.
I made this for a small dinner party on a chilly October evening, and everyone went quiet after the first bite. One friend, who usually turns her nose up at anything too adventurous, asked for seconds. Another scraped his bowl clean and asked if I'd written the recipe down. That night, celeriac went from oddball ingredient to dinner party hero, and I've kept it in my rotation ever since.
Ingredients
- Celeriac: This knobby root has a mild, celery-like flavor that becomes sweet and nutty when roasted, making it perfect for soaking up rich sauces.
- Onion, garlic, and ginger: The aromatic base that builds depth and warmth into every spoonful.
- Curry powder: Choose medium or hot depending on your mood, it's the backbone of flavor here and toasting it releases all its fragrant oils.
- Ground cumin and turmeric: Cumin adds earthiness, turmeric brings color and a subtle bitterness that rounds out the spice blend.
- Chili flakes: Optional but recommended if you like a gentle kick that lingers.
- Olive oil: Used both for roasting the celeriac until golden and for sautéing the aromatics.
- Coconut milk: Creates a creamy, luscious sauce that clings to every piece of celeriac without being too heavy.
- Vegetable stock: Thins the sauce just enough and adds savory depth.
- Fresh cilantro, toasted cashews, and lime: These garnishes aren't just decorative, they add brightness, crunch, and a citrusy pop that lifts the whole dish.
Instructions
- Roast the celeriac:
- Preheat your oven to 200°C and toss the celeriac cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, flipping halfway, until they're golden and tender with crispy edges.
- Cook the aromatics:
- While the celeriac roasts, heat olive oil in a large pan and sauté the onion until soft and translucent, about 5 minutes. Add the garlic and ginger, stirring until fragrant, about a minute.
- Toast the spices:
- Stir in the curry powder, cumin, turmeric, and chili flakes, letting them cook for a minute to bloom their flavors. You'll smell the difference immediately.
- Build the sauce:
- Pour in the coconut milk and vegetable stock, bringing everything to a gentle simmer. Let it bubble quietly while the celeriac finishes roasting.
- Combine and simmer:
- Add the roasted celeriac to the pan and simmer uncovered for 8 to 10 minutes, stirring occasionally, until the sauce thickens and clings to the chunks. Taste and adjust the seasoning with more salt or pepper as needed.
- Garnish and serve:
- Spoon into bowls and top with fresh cilantro, toasted nuts, and a squeeze of lime. Serve hot with rice, naan, or quinoa.
Save The first time I served this to my dad, he asked what kind of potato I'd used. When I told him it was celeriac, he laughed and said he'd been avoiding it for years because he thought it was too weird. Now he asks me to make it every time he visits, and he's started buying it himself at the market.
Serving Suggestions
This curried celeriac shines on its own as a vegetarian main, but it also plays well with others. Serve it over fluffy basmati rice to soak up every drop of sauce, or scoop it up with warm naan for a more hands-on experience. I've also spooned it alongside roasted chicken or grilled fish when I want something a little more substantial. A simple cucumber raita or a handful of greens on the side brings freshness that balances the richness beautifully.
Customizing the Heat and Flavor
If you're feeding people with different spice tolerances, start with mild curry powder and set out chili flakes or hot sauce on the side. I've stirred in a spoonful of mango chutney for sweetness, or added a handful of spinach at the end for color and nutrition. You can also swap the celeriac for parsnips or sweet potato, though you'll lose some of that distinctive earthy flavor. Each variation has its own charm, so don't be afraid to experiment based on what's in your fridge.
Make Ahead and Storage Tips
This dish actually tastes better the next day once the flavors have had time to marry. Let it cool completely, then store it in an airtight container in the fridge for up to four days. Reheat gently on the stove with a splash of stock or water to loosen the sauce. I've also frozen it in individual portions, though the celeriac can lose a bit of texture, it still makes a quick and satisfying weeknight meal when you're short on time.
- Add cooked chickpeas or lentils during the final simmer for extra protein and heartiness.
- Garnish with a dollop of yogurt if you want to temper the spice and add creaminess.
- Always taste before serving, celeriac can be slightly sweet, so you may want a pinch more salt or a squeeze of lime to balance it out.
Save There's something quietly satisfying about turning a humble, forgotten root into a dish that feels warm, vibrant, and just a little bit special. I hope this one finds a spot in your weekly lineup the way it has in mine.
Recipe FAQ
- → Can I substitute celeriac with another vegetable?
Yes, parsnips or sweet potatoes work well as alternatives. Cut them into similar-sized chunks and adjust roasting time as needed, as sweet potatoes may cook faster than celeriac.
- → How do I make this dish spicier?
Use hot curry powder instead of medium, increase the chili flakes to 1/2 teaspoon, or add a fresh chopped chili pepper when cooking the onions. You can also add cayenne pepper to taste.
- → Can I prepare this ahead of time?
Yes, this dish reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even more delicious the next day.
- → What should I serve with curried celeriac?
Serve with steamed basmati rice, warm naan bread, or quinoa for a complete meal. It also pairs well with cucumber raita, mango chutney, or a simple side salad.
- → How do I know when the celeriac is properly roasted?
The celeriac should be golden brown on the edges and tender when pierced with a fork. Roasting for 25-30 minutes at 200°C, turning halfway through, ensures even caramelization and a nutty flavor.
- → Can I add protein to make it more filling?
Absolutely! Cooked chickpeas, lentils, or cubed paneer are excellent additions. Add them when you incorporate the roasted celeriac so they can warm through and absorb the curry flavors.