Celeriac Curry

Celeriac is a great winter vegetable, but so under used. Crunchy, nutty and celery-like when raw or slightly sweet when cooked, the earthy, nutty, creamy flesh of this bulbous vegetable is a champion at soaking up flavours and works really well in this delicious and well-rounded curry. Serve it with some steamed rice or flatbread for a comforting and easy meal.

Celeriac Curry

adapted from Olive


1 Large celeriac (800g-1kg), peeled and cut into 3cm cubes 4 tbsp Ghee or olive oil Sea salt 1 tbsp Cumin seeds 1 tbsp Black mustard seeds 2 tsp Coriander seeds, lightly crushed 2 tsp Turmeric powder 2 tsp Freshly milled black peppercorns 1 Onion, chopped 4 Garlic cloves, peeled and chopped 1 Thumb-sized piece ginger, peeled and chopped 1 Red or green chilli pepper, chopped 20 g Cilantro, stalks chopped, leaves picked and torn to serve 2 tbsp Water 1 tin / 400 g Coconut milk 1½ Lime, 1/2 juiced, 1 cut into wedges to serve

1 Large celeriac (800g-1kg), peeled and cut into 3cm cubes
4 tbsp Ghee or olive oil
Sea salt
1 tbsp Cumin seeds
1 tbsp Black mustard seeds
2 tsp Coriander seeds, lightly crushed
2 tsp Turmeric powder
2 tsp Freshly milled black peppercorns
1 Onion, chopped
4 Garlic cloves, peeled and chopped
1 Thumb-sized piece ginger, peeled and chopped
1 Red or green chilli pepper, chopped
20 g Cilantro, stalks chopped, leaves picked and torn to serve
2 tbsp Water
1 tin / 400 g Coconut milk
1½ Lime, 1/2 juiced, 1 cut into wedges to serve

Preheat the oven to 200C/400F. Shave off the celeriac ends and throw them away, then use a heavy, sharp knife to peel away the tough skin, cutting away any cracks and crannies as you go. Chop the celeriac up into slices, then into rough 3cm cubes.
Tip the celeriac cubes into a large bowl with 2 tbsp of the ghee or olive oil and season. Toss to combine. Add the cumin, black mustard seeds, crushed coriander seeds, turmeric powder and black pepper, and toss again until the celeriac is well coated. Spread out the celeriac and all the spices on a large baking tray, and roast for 30 minutes, tossing halfway through, until the celeriac is lightly caramelised and cooked through.
Meanwhile, put the onion, garlic, ginger, chilli, coriander stalks and water in a small food processor and blitz to a smooth purée.
Heat the remaining ghee or olive oil in a large skillet and cook the purée with a pinch of salt for 20 minutes, stirring often until darkened and fragrant.
Tip in the roasted celeriac and all of the spices from the tray, followed by the coconut milk. Simmer for 20 minutes until the sauce has thickened slightly. Season, then squeeze in the lime juice. Scatter with the coriander leaves and serve alongside with lime wedges.