Goan Spiced Celeriac & Lentil Curry
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Total: 45 mins
A blend of Goan spices add their magic to this rich vegan curry of nutty lentils, chunky celeriac and tender spinach simmered with a splash of creamy coconut milk.
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497 kcal
(per portion)
Ingredients you'll need
  • 1 celeriac
  • 2 onions
  • 2 garlic cloves
  • A thumb of ginger
  • 1 tbsp Goan curry paste
  • 150g dried red lentils
  • ½ x 200ml coconut milk
  • 1 tbsp tamarind paste
  • 50g baby leaf spinach
  • 1 lemon
From your kitchen
  • 1 tsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 500ml boiling water
You'll need
  • Vegetable peeler
  • Large pan with lid
  • Measuring jug
Step by step this way
  • 1.

    Slice the roots off the celeriac on the diagonal, leaving as much flesh behind as you can. Peel the celeriac and chop it into small 1-2cm chunks. Peel the onions and thinly slice them.

  • 2.

    Pour 1 tsp olive oil into a large pan and warm to a medium heat. Add the sliced onions and celeriac with a pinch of salt and pepper. Fry for 8 mins, stirring now and then, till slightly softened.

  • 3.

    While the veg cook, peel the garlic and crush or finely chop it. Peel the ginger and finely grate it. Fill and boil your kettle.

  • 4.

    Stir 1 tbsp Goan curry paste into the veg, along with the garlic and ginger, and cook for 2 mins till the pan smells aromatic.

  • 5.

    Stir the red lentils and half the tin of coconut milk into the pan. Add 1 tbsp tamarind paste and pour in 500ml boiling water. Stir well and bring to the boil, then cover the pan with a lid and reduce to a simmer. Cook for 25 mins, till the lentils and celeriac are tender.

  • 6.

    Stir the baby leaf spinach through the curry to wilt in. Squeeze in the juice from half the lemon. Taste and add a pinch of salt or pepper if you think it needs it. Divide the curry between 2 warm bowls and serve.

  • Tip

    Save your greens
    The celeriac greens are great for adding to your stock pot. To make a simple veg stock, combine chopped celeriac greens, onions, carrot and a few whole garlic cloves in a large pan. Add a few herbs, such as parsley, thyme or bay, and pour in plenty of water to cover the veg. Bring to the boil, then turn the heat down and simmer for 30 mins. Strain the stock through a sieve into a jug. Discard the veg and herbs. Cool the stock, then store in the fridge for up to 3 days or freeze for up to 3 months. Great for soups, stews, risottos and gravy.

  • Tip

    Really milking it
    You can use all the coconut milk in the curry if you like, though that will affect the nutritional information. Any extra will keep for a few days in the fridge. It’s lovely splashed into soups, stirred into sauces or whizzed into smoothies for coconutty richness.

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