Curry Butter Roasted Celeriac with Yoghurt & Crispy Curry Leaves

Serves 4

½ tsp ground turmeric

1 tsp ground coriander

1 tsp ground cumin

1 tsp garam marsala

4 whole dried chillies

1 tbsp seeded mustard

4 cloves garlic, crushed

2 tbsp coconut oil, melted

2 medium celeriac, peeled and cut into

wedges

2 brown onions, sliced

100g unsalted butter, chopped and

softened

1 tsp curry powder

1 tsp ground paprika

1 tbsp honey

4 sprigs curry leaves

4 store bought naan breads

1 cup coconut yoghurt, to serve

1 long green chilli, thinly sliced

Preheat oven to 220°C (200°C fan forced). Place the turmeric, coriander, cumin, garam marsala, chillies, mustard, garlic and coconut oil in a large bowl. Season with salt and pepper. Add the celeriac and onion and toss to coat. Place the celeriac in a deep-sided roasting dish. Add 1 cup boiling water. Cover with foil and roast in the preheated oven for 1 hour, or until tender.

Meanwhile to make the curry butter, mix the butter, curry powder, paprika and honey together. Remove foil, add the butter and curry leaves and cook for 15 minutes or until caramelised. Serve with the naan, yoghurt and green chilli.

HEALTHY TIP While it looks similar to celery, celeriac is not grown for its leaves, but for its bulbous root. This nutritional powerhouse vegetable not only packs a lot of flavour, it is a good source of fibre and can also improve bone health with its high levels of Vitamin K. Besides being good for a healthy digestion, celeriac also contains vitamin B5 which helps maintain smooth and healthy skin.