The celeriac season is upon us. From now until springtime, a big knobbly bulb of celeriac seems to lurk at the bottom of my fridge. My husband isn’t too keen on celeriac so it doesn’t lend itself to our weekday vegetarian menu. This recipe, however, is the exception. It is the result of a successful experiment that pleased both husband and daughter (hooray!). Celeriac is full of goodness and when mixed with coconut cream and spices, it turns into a wonderfully sweet, nutty and creamy dish. This recipe served 2 happy adults and an eager toddler.
- Sunflower oil or ground nut oil
- 1 tsp cumin seeds (I used black cumin seeds but any would do)
- 1/2 tsp black mustard seeds
- 5 dried curry leaves
- 1/2 onion, chopped
- 1/2 celeriac bulb, diced
- 1 small tin of coconut cream, unsweetened (160ml)
- 1 tsp ground cumin
- 2 tsp ground coriander
- pinch turmeric
- 1 tsp agave syrup (optional)
- 1 tin of chickpeas or equivalent made up from dried
- Fry the cumin, mustard seeds and curry leaves in oil for a minute. Add the onion and fry for 5 minutes until the onion begins to soften.
- Add the celeriac, coconut cream, 200ml water, all the ground spices and agave syrup (if using). Cover with a lid and simmer for 15 minutes.
- Add chickpeas, cover and simmer over a low heat for another 15 minutes. The celeriac should now be cooked and soft.
- Remove lid and simmer for 5 minutes to reduce the nice and thick sauce (see photo). Serve with rice.