Curried Celeriac with Coconut Milk

I first stumbled on celeriac at a farmer's market on a drizzly Saturday, drawn in by its gnarled, almost alien appearance. The vendor promised it tasted like a sweeter, nuttier celery, and I was skeptical until I roasted my first batch. The way it caramelizes in the oven, turning golden at the edges while staying creamy inside, completely won me over. Now it's my secret weapon when I want something hearty but unexpected.

I made this for a friend who swore she hated celeriac, mostly because she'd only ever had it raw and stringy in salads. Watching her face change after the first bite, from polite obligation to genuine surprise, made my entire week. She texted me two days later asking for the recipe, and now she makes it more often than I do. It's become our little inside joke, how one vegetable can completely flip someone's opinion.

Ingredients

• Celeriac: Choose one that feels heavy for its size and sounds hollow when you tap it, that means it's fresh and not dried out inside.
• Onion: A large one gives you the sweet base that balances all the warm spices, so don't skimp or rush the saute.
• Garlic and ginger: Fresh is non-negotiable here, the jarred stuff just doesn't have that sharp, bright punch you need.
• Curry powder: I use medium heat, but if you like things spicy, go hot and don't look back.
• Cumin and turmeric: These add earthiness and that beautiful golden color that makes the whole dish glow.
• Chili flakes: Optional but highly recommended if you want a little tingle on your tongue.
• Olive oil: Helps the celeriac roast up crispy and keeps the onions from sticking.
• Coconut milk: The full-fat kind makes the sauce silky and rich, low-fat just won't coat the same way.
• Vegetable stock: Thins out the sauce just enough so it's not too heavy, and adds another layer of savory depth.
• Cilantro, nuts, lime: These garnishes aren't just pretty, they add brightness and crunch that wake up every bite.

Instructions

Roast the celeriac:

Preheat your oven to 200°C and toss those celeriac cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, flipping halfway, until they're golden and tender with crispy edges.

Saute the aromatics:

While the celeriac roasts, heat olive oil in a large pan over medium heat and cook the onion for about 5 minutes until it's soft and translucent. Add the garlic and ginger, stirring for just a minute until your kitchen smells incredible.

Toast the spices:

Stir in the curry powder, cumin, turmeric, and chili flakes, cooking for about a minute to wake up all those flavors. Don't skip this step, toasting spices makes them bloom and deepen in a way that raw spices just can't match.

Build the sauce:

Pour in the coconut milk and vegetable stock, bringing everything to a gentle simmer. Let it bubble away quietly while you wait for the celeriac to finish roasting.

Combine and simmer:

Add the roasted celeriac to the pan and let it all simmer together uncovered for 8 to 10 minutes. The sauce will thicken and cling to every piece, and the flavors will meld into something really special.

Finish and serve:

Taste and adjust the seasoning, then serve it up with a handful of fresh cilantro, toasted nuts, and a good squeeze of lime. The lime really brightens everything and cuts through the richness beautifully.

Save

There's something about the smell of curry and coconut milk simmering together that makes my whole apartment feel like home, even on the coldest, grayest days. I've served this at casual weeknight dinners and slightly fancier gatherings, and it always disappears faster than I expect. It's one of those dishes that makes people lean back in their chairs, satisfied and quiet, which is the highest compliment I know.

Making It Your Own

If you want to bulk this up into a full meal, stir in a can of drained chickpeas when you add the roasted celeriac. I've also swapped the celeriac for parsnips when I couldn't find any, and it worked beautifully, just a bit sweeter. Sweet potato is another great option if you want something a little more familiar and comforting. Play around with the heat level too, I've made this mild for kids and fiery for friends who live for spice, and it works either way.

Serving Suggestions

I usually serve this over steamed basmati rice, which soaks up all that gorgeous sauce and makes it a complete meal. Warm naan or roti on the side is perfect for scooping, and quinoa works if you want to keep things gluten-free and a little lighter. A simple cucumber salad or some quick pickled onions on the side adds a nice crisp contrast to the rich, creamy curry. Leftovers reheat beautifully, and I've even eaten this cold straight from the fridge when I'm in a hurry, which probably sounds weird but trust me, it's good.

Storage and Reheating

This keeps in the fridge for up to four days in an airtight container, and honestly, it tastes even better the next day once the flavors have had time to marry. Reheat it gently on the stove over low heat, adding a splash of stock or water if the sauce has thickened too much. I wouldn't recommend freezing it because the celeriac can get a bit mushy when thawed, but if you do, just know the texture might change a little.

• Always store the garnishes separately so the cilantro stays fresh and the nuts stay crunchy.
• If you're meal prepping, cook the celeriac and sauce separately and combine them when you're ready to eat.
• A quick squeeze of fresh lime right before serving brings everything back to life after reheating.

Save

This curried celeriac has become one of those recipes I turn to when I want something that feels special without a lot of fuss. I hope it becomes a favorite in your kitchen too, the kind of dish you make on repeat and tweak until it's completely your own.

Recipe FAQs

→ Can I substitute celeriac with other vegetables?

Yes, you can use parsnip, sweet potato, or cauliflower as alternatives. Adjust roasting time as needed based on the vegetable's density.

→ How can I make this dish spicier?

Increase the chili flakes, use hot curry powder instead of medium, or add fresh chopped chili when cooking the garlic and ginger.

→ What should I serve with curried celeriac?

This pairs wonderfully with steamed basmati rice, naan bread, quinoa, or flatbreads. Add a side of cucumber raita for cooling contrast.

→ Can I prepare this ahead of time?

Yes, you can roast the celeriac and prepare the sauce separately up to a day ahead. Combine and simmer just before serving for best texture.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of vegetable stock if needed.

→ Can I add protein to this dish?

Absolutely. Cooked chickpeas, lentils, or paneer cheese work excellently. Add them when simmering the celeriac in the sauce.