# What You 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 tablespoons curry powder
06 - 1 teaspoon ground cumin
07 - 0.5 teaspoon ground turmeric
08 - 0.25 teaspoon chili flakes, optional
→ Pantry
09 - 3 tablespoons olive oil
10 - 1 can coconut milk (14 oz)
11 - 0.75 cup vegetable stock
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - Fresh cilantro leaves, optional
14 - Toasted cashews or peanuts, optional
15 - Fresh lime, optional
# Directions:
01 - Preheat the oven to 400°F.
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 through, until golden and tender.
03 - While the celeriac roasts, heat 1 tablespoon 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 and cook for 1 minute until fragrant.
05 - Stir in the curry powder, ground cumin, ground turmeric, and chili flakes. Cook for 1 minute to release the aromatic oils.
06 - Pour in the coconut milk and vegetable stock, bringing the mixture 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 flavors to meld.
08 - Taste the curry and adjust seasoning with additional salt and pepper as needed.
09 - Transfer to serving dishes and garnish with fresh cilantro, toasted nuts, and a squeeze of fresh lime if desired.
