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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 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