Yields 4 servings
- 2 small celeriac, peeled & cut into 1” cubes
- 3 Tbsp. olive oil
- 1 Tbsp. cumin seeds
- 1 Tbsp. black mustard seeds
- 2 tsp. coriander seeds, lightly crushed
- 2 tsp. turmeric, ground
- 2 tsp. black pepper
- 1 onion, chopped
- 4 garlic cloves, chopped
- 2 x 1 inch piece of fresh ginger, peeled & chopped
- 1 green chili, chopped
- 1 bunch of cilantro, leaves chopped
- 1 13.5 oz. can coconut milk
- 1/2 lime, juiced
- Cooked rice to serve
- Preheat the oven to 375°. Set aside a rimmed baking sheet.
- Toss the celeriac cubes with the 1 tablespoon olive oil, cumin seeds, mustard seeds, coriander seeds, turmeric, and pepper until thoroughly coated. Place the mixture on a rimmed baking sheet and roast for 30 minutes tossing mixture at 15 minutes. Celeriac should be caramelized and cooked through.
- While the celeriac is roasting, puree the onion, garlic, chili pepper, and cilantro leaves with 2 tablespoons water in a food processor until smooth.
- Add the remaining olive oil to a large nonstick skillet. Add the onion puree with a pinch of salt and cook for 20 minutes, stirring often until fragrant. Carefully add the roasted celeriac and seasonings to the skillet along with the coconut milk. Mix until combined, then simmer for 20 additional minutes to thicken the sauce. Adjust seasonings if desired, then add the lime juice and mix. Serve with rice.
Nutrition per serving: 300 calories, 34 g carbohydrates, 17 g fat, 7 g fiber, 8 g protein, 300 mg sodium, 8 g sugar.
Recipe from: olivemagazinecom