Save My neighbor handed me a celeriac over the fence one autumn afternoon, calling it the ugly duckling of root vegetables. I stared at its gnarled, muddy exterior and honestly had no idea what to do with it. That evening, I peeled away the rough skin to reveal pale, fragrant flesh that smelled faintly of celery and parsley. I tossed the cubes with curry spices I had leftover from a failed dinner experiment, and the kitchen filled with warmth that made me forget the gray drizzle outside.
I made this for a small dinner party where half the guests were vegetarian and the other half skeptical of anything without meat. By the second serving, the skeptics were scraping their bowls clean and asking what the mystery ingredient was. One friend insisted it was roasted potatoes until I showed her the celeriac peel still sitting on my cutting board. That night, this humble dish became my quiet proof that vegetables can absolutely steal the show.
Ingredients
- Celeriac: This knobby root has a subtle, nutty sweetness that deepens when roasted, and it holds its shape beautifully in curry without turning mushy.
- Onion: The base of the sauce, it melts into soft sweetness and gives the curry body and depth.
- Garlic and ginger: Fresh is essential here, the sharpness mellows into warmth and the aroma is what makes your kitchen smell like a spice market.
- Curry powder: Choose medium or hot depending on your mood, this is where the soul of the dish lives.
- Cumin and turmeric: Earthy and golden, they add layers that make the sauce taste complex and carefully built.
- Chili flakes: Optional, but a small pinch wakes everything up without overpowering the coconut.
- Olive oil: For roasting and sautéing, it coaxes out caramelized edges and carries the spices.
- Coconut milk: The creamy backbone of the sauce, it balances the heat and makes every bite feel indulgent.
- Vegetable stock: Thins the coconut milk just enough so the sauce coats rather than drowns.
- Cilantro, nuts, and lime: Bright, crunchy, and sharp, these garnishes cut through the richness and add texture.
Instructions
- Roast the celeriac:
- Preheat your oven to 200°C (400°F). Toss the celeriac cubes with 2 tbsp olive oil, salt, and pepper, then spread them on a baking sheet and roast for 25 to 30 minutes, flipping halfway, until they are golden brown and fork tender with crispy edges.
- Build the curry base:
- While the celeriac roasts, heat 1 tbsp olive oil in a large pan over medium heat and add the chopped onion, cooking it for about 5 minutes until it turns soft and translucent. Stir in the garlic and ginger, letting them sizzle for a minute until the kitchen smells fragrant and alive.
- Toast the spices:
- Add the curry powder, cumin, turmeric, and chili flakes to the pan, stirring constantly for about a minute. The spices will darken slightly and release their oils, filling the air with a deep, toasted aroma that signals they are ready.
- Add the liquids:
- Pour in the coconut milk and vegetable stock, stirring to combine, then bring the mixture to a gentle simmer. Let it bubble softly while the roasted celeriac finishes in the oven.
- Combine and simmer:
- Add the golden roasted celeriac to the simmering sauce and let everything cook together uncovered for 8 to 10 minutes. The sauce will thicken, cling to the celeriac, and the flavors will meld into something warm and cohesive.
- Finish and serve:
- Taste the curry and adjust the seasoning with more salt or pepper if needed. Serve it hot, garnished with fresh cilantro, toasted nuts, and a squeeze of lime to brighten every bite.
Save One cold Sunday, I made a double batch and brought half to a friend recovering from a long week. She texted me later that night saying it was the first meal in days that made her feel cared for, not just fed. Sometimes a bowl of something warm and golden is more than dinner, it is a small gesture that says you are not alone.
Storing and Reheating
This curry keeps beautifully in the fridge for up to four days, and the flavors actually deepen as it sits. I store it in a glass container and reheat it gently on the stovetop with a splash of extra stock or coconut milk to loosen the sauce. The celeriac softens a bit more over time, but it still holds its shape and the curry tastes even richer the next day.
Customizing Your Curry
If celeriac is hard to find or you want to switch things up, parsnips and sweet potatoes work wonderfully and roast in about the same time. I have also stirred in a can of drained chickpeas during the final simmer for extra protein, and it turned the dish into a more substantial meal. Some nights I add a handful of spinach at the end, wilting it into the sauce for a pop of green and a little extra nutrition.
Serving Suggestions
I love serving this over steamed basmati rice, letting the grains soak up the creamy sauce, but it is equally good with warm naan for scooping or spooned over quinoa for a lighter base. A simple cucumber salad on the side cuts through the richness, and if I am feeling fancy, I scatter extra toasted cashews and lime wedges across the table. The contrast of textures and temperatures makes every bite feel complete.
- Pair it with a crisp lager or a glass of off dry Riesling to balance the spice.
- Leftovers make an excellent filling for wraps or stuffed into pita with yogurt.
- Double the recipe and freeze half, it reheats from frozen beautifully for an effortless weeknight dinner.
Save This dish taught me that the vegetables we overlook often have the most to offer. I hope it fills your kitchen with warmth and your table with good conversation.
Recipe FAQs
- → Can I prepare the celeriac ahead of time?
Yes, you can roast the celeriac up to 2 days in advance and store it refrigerated. Simply add it to the freshly made curry sauce when ready to serve and simmer until heated through.
- → What can I substitute for celeriac?
Parsnips, sweet potatoes, or cauliflower work excellently as alternatives. Adjust roasting time based on the vegetable's density—sweet potatoes may need slightly less time than celeriac.
- → How can I make this dish spicier?
Increase the chili flakes to 1/2 teaspoon, use hot curry powder instead of medium, or add a fresh chopped green chili with the ginger and garlic for extra heat.
- → Can I use light coconut milk instead of full-fat?
Light coconut milk works but produces a thinner, less creamy sauce. For best results, use full-fat coconut milk or add a tablespoon of cashew butter to light coconut milk for richness.
- → What should I serve with curried celeriac?
Steamed basmati rice, warm naan bread, or fluffy quinoa pair beautifully. For a complete meal, serve alongside cucumber raita, mango chutney, and crispy poppadoms.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight. Reheat gently on the stovetop, adding a splash of vegetable stock if the sauce has thickened too much.