Roasted celeriac in aromatic curry sauce with coconut milk, warming spices, and fresh ginger for a hearty dish.
# What You'll Need:
→ Vegetables
01 - 1 large celeriac (about 28 oz), peeled and cut into 3/4 inch cubes
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
→ Spices
05 - 2 tablespoons curry powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground turmeric
08 - 1/4 teaspoon chili flakes
→ Pantry
09 - 3 tablespoons olive oil
10 - 13.5 fluid ounces coconut milk
11 - 6.8 fluid ounces vegetable stock
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - Fresh cilantro leaves
14 - Toasted cashews or peanuts
15 - Fresh lime juice
# Direction Steps:
01 - Preheat the oven to 400°F.
02 - Toss the celeriac cubes with 2 tablespoons olive oil, 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. Cook for 1 minute until fragrant.
05 - Stir in the curry powder, ground cumin, ground turmeric, and chili flakes. Cook for 1 minute to toast the spices and release their essential oils.
06 - Pour in the coconut milk and vegetable stock, stirring to combine. Bring 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 together. Taste and adjust seasoning with salt and pepper as needed.
08 - Transfer to serving plates and garnish with fresh cilantro leaves, toasted nuts, and a squeeze of fresh lime juice if desired.
