Celeriac & Lentil Coconut Curry Recipe

Celeriac & Lentil Coconut Curry

Sam Richards

50 mins

2-3 people

Ingredients

1 celeriac
2 onions
1 garlic clove
A thumb of ginger
1 tbsp Goan curry paste
150g dried red lentils
200ml coconut milk
1 vegetable stock cube
100g baby leaf spinach
1 lemon

Prep: 15 mins | Cook: 35 mins

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Method

1. Fill and boil your kettle. Wash the celeriac then slice the roots off on the diagonal, leaving as much flesh behind as you can. Peel the celeriac and chop it into small, 1-2cm-thick chunks. Peel the onions and thinly slice them.

2. Pour a splash of oil into a large pan and warm over a medium heat. Add the sliced onions and celeriac with a pinch of salt. Fry for 8-10 mins, stirring now and then, till slightly softened.

3. While the veg cook, peel the garlic clove and crush or finely chop it. Peel the ginger and finely grate it.

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

5. Stir in the lentils and the coconut milk. Crumble in the stock cube and pour in 450ml hot water from the kettle. Stir well and bring to the boil, then cover the pan with a lid and reduce to a simmer. Cook for 20-25 mins, till the lentils and celeriac are tender. Stir occasionally.

6. Stir the spinach through the curry till the leaves are wilted. Squeeze in a little lemon juice. Taste and add a pinch more salt or more lemon juice, if you think it needs it. Ladle the curry into warm bowls and serve.