This comforting celeriac coconut curry is everything you could ask for and more. When the weather gets cold our bodies crave for warming meals, and if your are looking for a warm hug from the inside out, this might be the recipe for you. Come get yourselves some vegan comfort food!
Celeriac is one of my favourite vegetables to work with during the fall/winter months. There’s something very comforting about this root. It’s big, bulky and packs a mild celery flavour that’s not overpowering. It is earthy with a subtle sweetness that calms my senses every time I eat it. Celeriac is also packed with nutrients that are great for the body. Basically everything I’m looking for during the colder and darker months.
The flavours of hindustani masala go hand in hand with this root vegetable. It lends a depth of flavour and warmth which makes for a perfect meal. This is exactly why I call it a comforting celeriac coconut curry, because it keeps the soul at ease and body warm.
You can make this curry as spicy as you like. I used chili pepper in this one to keep it more mild but will often make it using scotch bonnet or madamme jeanette peppers. You can also add some plantbased protein like tofu or vegan chicken. Apart from that it’s a very straight forward recipe for you to enjoy.
Let me know how you liked this curry and stay tuned for new recipes coming soon. To keep you extra warm you should also check this creamy broccoli soup.
Be sure to follow me on Instagram to stay updated on all new recipes and find my cooking videos (including this celeriac curry) on my highlights and reels. You can also find me on Pinterest to find more vegan food inspiration.
Soso Lobi, Jason
Celeriac Coconut Curry
- Cooking Pot
- 1 celeriac cut in cubes (skin removed)
- 1 red onion chopped
- 9 cloves garlic minced
- 2 tbsp ginger minced
- 3 chili peppers or as much heat as you can take
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tomato chopped
- 1 tbsp tomato pureé
- 4 tsp hindustani masala or curry powder (1 tbsp + 1 tsp)
- 1 cube vegetable bouillon
- 1 can coconut milk full fat
- 2 tbsp cilantro chopped (plus some for topping)
- Warm a large cooking pot over medium heat. Add the onion, garlic, ginger and peppers. Cook these for 2 minutes before adding the cumin and fennel seeds. After 30 seconds of toasting the seeds add the tomato and tomato puree.
- When all the water in the tomato has evaporated add the masala and stir well before adding the celeriac.
- Add enough water and bouillon cube to cover the celeriac, bring to a boil and lower the heat to low let it simmer for 40 minutes. Add the coconut milk and bring it back to a boil, let it simmer until you’ve reached your preferred thickness and add the cilantro.
- Serve with rice and extra cilantro if you like the taste.