Celeriac Tikka Masala | Abel & Cole
Celeriac Tikka Masala
Clock Image
Prep: 10 mins
Cook: 40 mins
A rich, fragrantly spiced curry sauce is a brilliant way to bring out the best in our organic celeriac, whose earthy flavour and knobbly flesh shines in this cosy curry. A hearty mix of lentils and chickpeas and a touch of richness from coconut cream brings it all together.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
272 kcal
(per portion)
Ingredients you'll need
  • 2 onions
  • 2 garlic cloves
  • A thumb of ginger
  • 1 chilli
  • 400g tomatoes
  • 1 celeriac
  • 400g tin of chickpeas
  • 1-2 tbsp tikka spice mix
  • 150g dried red lentils
  • 1 vegetable stock cube
  • 50g coconut cream
  • 100g cavolo nero
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 1 ltr boiling water
Step by step this way
  • 1.

    Peel the onions and finely slice. Peel and finely chop or grate the garlic and ginger. Halve the chilli, flicking out the seeds and white pith for less heat. Finely chop the chilli. Roughly chop the tomatoes.

  • 2.

    Slice the roots off the celeriac on the diagonal, leaving as much flesh behind as you possible. Peel the celeriac and chop it into bite-size chunks. Drain and rinse the chickpeas.

  • 3.

    Pour 2 tbsp oil into a large pan and warm over a medium heat. Add the onions, garlic, ginger and chilli. Sprinkle in 1-2 tbsp tikka spice mix (add more or less, depending on how strong you want the flavour to be), and add a pinch of salt and pepper. Stir well and fry for 5 mins, till everything has slightly softened.

  • 4.

    Stir in the chickpeas, celeriac and tomatoes. Tip in the dried lentils. Crumble in the stock cube and coconut cream. Pour in 1 ltr boiling water and stir to combine. Bring to the boil, then reduce the temperature to a simmer and cover the pan with a lid. Cook gently for 30 mins.

  • 5.

    Meanwhile, trim any woody ends off the cavolo nero and shred the leaves. When the curry has cooked for 30 mins, stir in the cavolo nero and cook for a further 5 mins, till wilted.

  • 6.

    Have a taste of the curry and add a little more salt and pepper if needed. Ladle into bowls and serve.

  • Tip

    Eat & Keep
    This curry will keep for a couple of days in the fridge. Divide it into portions, cool and then store in airtight tubs. Reheat till piping hot all the way through.

  • Tip

    A little spicy rice on the side
    This curry will provide 6 hearty portions on it's own, but will go even further with a few little extras on the side. Serve with piles of rice, cooked with a fragrant blend of turmeric, cardamom and cumin seeds and finished with a squeeze of lemon juice. A pile of coconut and chilli flatbreads on the side, and a spoonful or two of tangy chutney will transform this recipe into a true feast.

This recipe is from