Goan Spiced Celeriac & Lentil Curry Recipe

Goan Spiced Celeriac & Lentil Curry

Jassy Davis

45 mins

2 people

Ingredients

1 celeriac, weighing approximately 600g
1 onion
2 garlic cloves
A thumb of ginger
1 tbsp Goan curry paste
150g dried red lentils
30g cashews
50g coconut cream
1 tbsp tamarind paste
100g baby leaf spinach
1 lime
Steamed rice, to serve

Prep: 10 mins | Cook: 35-40 mins

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Method

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-thick chunks. Peel the onion and thinly slice it.

2. Pour 1 tsp oil into a large pan and warm over a medium heat. Add the onion and celeriac with a pinch of salt. Stir well, then pop a lid on the pan and fry for 5-6 mins, stirring now and then, till glossy. If the veg catch and stick, add a few tbsp water to the pan.

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 and stir for 2 mins till the pan smells aromatic.

5. Stir in the red lentils and cashews. Crumble in the coconut cream. Add 1 tbsp tamarind paste and pour in 600ml hot water. Stir well and bring to the boil, then pop the lid back on and reduce to a simmer. Cook for 25-30 mins, till the lentils and celeriac are tender. Stir occasionally, and if the curry seems to dry out too quickly, turn the heat down even more and add a splash more water.

6. Stir the baby leaf spinach through the curry to wilt in. Squeeze in a little lime juice, then taste and add more salt or lime juice, if you think it needs it. Ladle the curry into two warm bowls and serve with rice.

7. Love Your Leftovers
Any leftover curry will keep in the fridge for up to 3 days stored in an airtight tub. Reheat in the microwave or on the hob with an extra splash of water or vegetable stock (the lentils will absorb the liquid while they sit in the fridge, so you will need to loosen them up before you reheat them). The curry can also be frozen for up to 3 months. Defrost overnight before reheating.