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.

24 comments:

My name is Erika. 14/2/26 14:45: I love a good curry and this sounds interesting. I haven't had or even seen this type of curry before. But I bet it's tasty. Happy Valentine's Day to you.
Brian's Home Blog 14/2/26 14:48: That sounds and looks really good!
DEZMOND 14/2/26 14:55: This is actually what we call celery in southern Europe as we don't really have the green stick one, just this round root one, this is our regular celery LOL I adore it and always have it diced in t he freezer for soups and paprikashes. And I cut its leaves as well, put it in the freezer too and use it also in all savoury dishes, my fave seasoning actually.
Judee 14/2/26 15:04: Celeriac is was vegetable that I don't see around here very often. In fact, I'm not sure if I ever have made it or tasted it although we have lots of celery. This curry sounds delicious.
Tom 14/2/26 15:14: ...celeriac is one of many things that I have never had.
Lori 14/2/26 17:01: I have never tried celeriac but this dish sounds amazing.
Happy Valentine's Day
David Scott Allen 14/2/26 17:16: I love celeriac -- what a great idea to make it into a main dish and a curry!
eileeninmd 14/2/26 17:43: Angie, another delicious recipe! Happy Valentine's Day!
Have a great weekend.
Stefania 14/2/26 17:45: Non ho mai assaggiato il sedano rapa.
Grazie per la ricetta, sembra gustosa
Jeff the Chef 14/2/26 18:45: What a fabulous way to use a celery root! I want a bowl of this right now!
Christine 14/2/26 20:19: Yummy
Linda's Relaxing Lair 14/2/26 23:06: A hearty recipe 😋
J.P. Alexander 14/2/26 23:11: Se ve muy rico. Gracias por la receta. Te mando un beso.
DeniseinVA 14/2/26 23:45: Gosh that looks so good, thank you Angie :)
roentare 15/2/26 00:29: That looks so scrumptious
Anonymous 15/2/26 05:49: I love the look of this. We didn't have celeriac in our stores last winter which was a pity, as I love it.
Tandy (Lavender and Lime) https://tandysinclair.com
Margaret D 15/2/26 06:16: Looks interesting and nice, Angie.
Ananka 15/2/26 12:58: That looks really good :-D
speedy70 15/2/26 13:04: Adoro il sedano rapa, che bella ricetta!!
ellie 15/2/26 15:03: Such an interesting curry. I hope you are having a fabulous weekend.
Caitlin&Megan 15/2/26 15:04: Looks Yummy! Hope you are having a fab weekend!
Frank | Memorie di Angelina 15/2/26 16:03: Gorgeous! I have to admit I’m guilty of underusing this delicious vegetable. And every time I see a recipe like this one, I wonder why!
Pilar 15/2/26 18:48: Me encanta la mezcla de especias con las que has condimentado este guiso. No suelo encontrar apio nabo, pero cuando lo vea en el mercado lo compraré y probaré tu receta, la veo muy interesante. Un abrazo
peppylady (Dora) 16/2/26 01:46: Never had Celeriac before.