Curried celeriac

Celeriac works really well in this curry – the roasted cubes soak up the flavours of the spices.

1 HOUR | SERVES 4 | EASY |

celeriac 1 large, peeled and cut into 3cm cubes

vegetable oil 3 tbsp

cumin seeds 1 tbsp

black mustard seeds 1 tbsp

coriander seeds 2 tsp, lightly crushed

ground turmeric 2 tsp

black peppercorns ground to make 2 tsp

onion 1, chopped

garlic 4 cloves, chopped

ginger thumb-sized piece, peeled and chopped

green chilli 1, chopped

coriander a bunch, stalks chopped, leaves picked and torn to serve

coconut milk 400g tin

lime 1/2, juiced

steamed rice to serve

1 Heat the oven to 200C/fan 180C/gas 6. Tip the celeriac into a large bowl with 1 tbsp of the vegetable oil and some seasoning. Toss to combine. Add the cumin, mustard seeds, coriander seeds, turmeric and pepper, and toss again until the celeriac is well coated. Spread out the celeriac and all the spices on a large baking tray, and roast for 30 minutes, tossing halfway through, until the celeriac is lightly caramelised and cooked through.

2 Meanwhile, put the onion, garlic, ginger, chilli, coriander stalks and 2 tbsp of water in a small food processor and blitz to a smooth purée.

3 Heat the remaining 2 tbsp of oil in a non-stick frying pan and cook the purée with a pinch of salt for 20 minutes, stirring often until darkened and fragrant. Tip in the roasted celeriac and all of the spices from the tray, followed by the coconut milk. Simmer for 20 minutes until the sauce has thickened slightly. Season, then squeeze in the lime juice. Scatter with the coriander leaves and serve alongside some steamed rice.

PER SERVING 322 kcals | fat 27.3G saturates 15.3G | carbs 9.9G | sugars 6.6G fibre 8.3G | protein 5G | salt 0.3G