Celeriac Tikka Masala

Cooking time
Serves4-6 people
Celeriac Tikka Masala

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.

3 ratings
layout 3 comments


  • 2 onions
  • 2 garlic cloves
  • A thumb of ginger
  • 1 chilli
  • 400g tomatoes
  • 1 celeriac
  • 2 tbsp olive oil
  • 400g tin of chickpeas
  • 1-2 tbsp tikka masala spices
  • Sea salt
  • Freshly ground pepper
  • 150g dried red lentils
  • 1 vegetable stock cube
  • 50g coconut cream
  • 1 ltr boiling water
  • 50g cavolo nero
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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.
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This was an easy meal to prepare and full of flavours and goodness. I didn’t have tikka masala spice so used madras spice instead, and had run out of tomatoes so used tinned plum toms. I added kale and spinach in to bulk it out and the meal was lovely


You have to try this!! I admit I'd never had celeriac before this recipe came in my recipe box and it is such a versatile veg I hope abel and cole produce more. It absorbed all those lovely tikka spices (it's not spicy) and actually all the ingredients made it really healthy I think! The first time I made it I had a bowl for dinner and saved the rest for lunches for the week, but it turned out my partner had a sneaky taste and loved it so much he finished the whole thing off, that was a decent two servings he polished off!



I've never cooked celeriac before so this was a first & this dish is absolutely delicious! I'm hunting down more celeriac recipes now. This hearty dish was a huge hit in my house