Creamy Celeriac Curry
Easy to make recipe for the whole family. Keep it mild or spice it up with some chilli flakes!
Add in extra protein by adding chickpeas or lentils, or make it greener with spinach or peas (stir in at the end).
Makes 4 servings
• 1 medium celeriac, peeled and diced (about 2–3 cm cubes)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tsp fresh ginger, grated (or 1 tsp ground ginger)
• 2 tbsp oil
• 1½ tsp curry powder (mild or medium)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 can (400 ml) coconut milk
• 1 can (400 g) chopped tomatoes
• Salt and black pepper, to taste
• Optional: ½ tsp chili flakes (skip or reduce if you want it mild)
Optional add-ins
• Chickpeas or lentils (for protein)
• Spinach or peas (stir in at the end)
• A squeeze of lemon or lime juice
- Peel thickly (celeriac skin is tough), then dice into bite-sized cubes.
- Heat the oil in a large pan over medium heat. Add the onion and cook for 5–6 minutes until soft.
- Stir in garlic and ginger; cook for 1 minute.
- Stir in curry powder, turmeric, cumin (and chili if using).
- Cook for 30 seconds until fragrant.
- Add the celeriac, stir to coat and then add the chopped tomatoes, and coconut milk. Stir well, bring to a gentle simmer, cover, and cook for 25–30 minutes, stirring occasionally, untilthe celeriac is tender.
- Add salt, pepper, and lemon/lime juice to taste.
- Stir in any greens or extras and cook 2–3 more minutes.