Nutrition Facts
Calories
283 kCal
283 kCal
Protein
4.4g
4.4g
Fat
22.6g
22.6g
Carbohydrates
20.1g
20.1g
- 1 large celeriac, peeled and cut into cubes
- 3 tbsp coconut oil
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 2-inch ginger piece, peeled and chopped
- ¾ cup coconut milk
- 1 tbsp mustard seeds
- 2 tsp coriander powder
- 2 tsp turmeric powder
- 2 tsp black pepper powder
- 1 whole green chili, chopped
- ¼ cup fresh coriander leaves, roughly chopped
- 1 tbsp cumin
- ½ lime, juiced
STEP 1
Peel and cut the celeriac into equal cubes. Place the cubes in a large bowl. Add a tablespoon of olive oil, cumin, coriander powder, turmeric, mustard seeds, and black pepper. Mix well so that the cubes are well coated with spice.
STEP 2
Place the celeriac cubes on a parchment-lined baking tray and spread them out evenly.
STEP 3
Place the baking tray in a preheated oven at 400-degree F for about 30 minutes or until they get a golden-brown color. Toss them halfway into the cook. You can also cook them in an air fryer.
STEP 4
Add onion, garlic, coriander, and a dash of water in a food processor bowl or a blender jug. Blend until you get a smooth puree.
STEP 5
Heat olive oil in a skillet or pan. Once it is hot, add the onion puree and season with salt.
STEP 6
Cook the puree for about 20 minutes until it gets a dark color, and you can see oil from the sides.
STEP 7
Add roasted celeriac and mix well.
STEP 8
Pour coconut milk and let it simmer for about 20 minutes until it is thick.
STEP 9
Turn off the heat, add lime juice and garnish it with fresh coriander leaves.
STEP 10
Serve with rice or flatbread.
Products used to make this recipe
Swan Stealth Personal Blender
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Swan Retro 5 Piece Pan Set
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