Curried Celeriac
4 Servings
Total time: 1hr 15min
Adapted from Olive Magazine
Ingredients
1 large celeriac, peeled and cut into bite sized cubes
3 tbsp ghee or olive oil
1 tbsp cumin seeds
1 tbsp black mustard seeds
2 tsp coriander seeds, lightly crushed
2 tsp ground turmeric
2 tsp ground black peppercorns
1 onion, chopped
4 cloves garlic, chopped
thumb-sized piece ginger, peeled and chopped
1 green chilli, chopped
a bunch coriander, stalks chopped, leaves picked and torn to serve
salt to taste
1 2/3 cup coconut milk
½ lime, juiced
steamed rice, to serve
Instructions
Heat the oven to 425F Tip the celeriac into a large bowl with 1 tbsp of the ghee/oil and salt. Toss to combine. Add the cumin, mustard seeds, coriander seeds, turmeric and 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 2 tbsp of water in a small food processor and blitz to a smooth purée.
Heat the remaining 2 tbsp of oil in a non-stick frying pan and cook the purée with a pinch of salt for 20 minutes, stirring often until darkened and fragrant.
Mix 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.
When serving season with a squeeze in the lime juice and scatter with the cilantro leaves and serve alongside some steamed rice.
