Roasted celeriac in aromatic curry sauce with coconut milk, ginger, and warming spices. Vegetarian and gluten-free.
# What You'll Need:
→ Vegetables
01 - 1 large celeriac (about 1.75 lbs), peeled and cut into 0.75 inch cubes
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger, grated
→ Spices
05 - 2 tbsp curry powder (medium or hot, to taste)
06 - 1 tsp ground cumin
07 - 0.5 tsp ground turmeric
08 - 0.25 tsp chili flakes (optional)
→ Pantry
09 - 3 tbsp olive oil
10 - 13.5 fl oz coconut milk (1 can)
11 - 6.75 fl oz vegetable stock
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Fresh cilantro leaves
14 - Toasted cashews or peanuts
15 - Squeeze of fresh lime
# How To Make It:
01 - Preheat the oven to 400°F.
02 - Toss the celeriac cubes with 2 tbsp olive oil, a pinch of salt, and black pepper on a baking sheet. Roast for 25-30 minutes, turning halfway through, until golden and tender.
03 - While the celeriac roasts, heat 1 tbsp olive oil in a large pan over medium heat. Add the chopped 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 release the aromatic oils.
06 - Pour in the coconut milk and vegetable stock, bringing to a gentle simmer.
07 - Add the roasted celeriac to the pan. Simmer uncovered for 8-10 minutes, allowing the sauce to thicken and flavors to meld.
08 - Taste and adjust seasoning with salt and pepper as needed.
09 - Transfer to serving bowls and garnish with fresh cilantro, toasted nuts, and a squeeze of lime if desired.
