cook with the season
Curried celeriac
Celeriac works really well in this curry – the roasted cubes soak up the flavours of the spices.
1 HOUR | SERVES 4 | EASY
celeriac 1 large, peeled and cut into 3cm cubes
vegetable oil 3 tbsp
cumin seeds 1 tbsp
black mustard seeds 1 tbsp
coriander seeds 2 tsp, lightly crushed
ground turmeric 2 tsp
black peppercorns ground to make 2 tsp
onion 1, chopped
garlic 4 cloves, chopped
ginger thumb-sized piece, peeled and chopped
green chilli 1, chopped
coriander a bunch, stalks chopped, leaves picked and torn to serve
coconut milk 400g tin
lime1/2, juiced
steamed rice to serve
Heat the oven to 200C/fan 180C/gas 6. Tip the celeriac into a large bowl with 1 tbsp of the vegetable oil and some seasoning. 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.
