Vegan Celeriac Curry
Vegan Celeriac Curry



  • 1 peeled celeriac, cut into 3cm cubes
  • 3 tbsp oil
  • 1 tbsp each cumin seeds and black mustard seeds
  • 2 tsp each coriander seeds and turmeric
  • 2 tsp crushed peppercorns
  • 1 chopped onion
  • 4 chopped garlic cloves
  • Thumb-sized piece of ginger, chopped
  • 1 chopped green chilli
  • Bunch of fresh coriander, stalks chopped, leaves picked
  • 400g tin of coconut milk
  • ½ lime, juice only
  • Preheat the oven to 200C. Tip the celeriac into a bowl with 1 tbsp of oil and some seasoning, then toss and add the mustard, cumin and coriander seeds, the turmeric and pepper, and toss again to coat. Spread onto a large baking tray and cook for 30 mins, turning halfway through.
  • Meanwhile, add the garlic, ginger, onion, coriander stalks, ginger and 2 tbsp of water to a food processor and whizz to a paste. Fry the paste in 2 tbsp of oil for 3 mins, or until darkened and aromatic. Tip in the roast celeriac, all the spices from the tray, the coconut milk and a pinch of salt, then cook for 20 mins to thicken. Squeeze in the lime juice and serve with cooked rice.
1 hr
4 serving

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