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A bowl with celeriac curry and purple rice

Celeriac Coconut Curry

A warming celeriac curry
Prep Time 15 mins
Cook Time 1 hr
Course Dinner
Servings 4 people


  • 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.