Goan Spiced Celeriac & Lentil Curry Recipe | Abel & Cole

Goan Spiced Celeriac & Lentil Curry

Cooking time
Serves2 people
Goan Spiced Celeriac & Lentil Curry

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.

2 ratings
layout 2 comments


  • 1 celeriac
  • 2 onions
  • 1 tsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 1 garlic clove
  • A thumb of ginger
  • 1 tbsp Goan curry paste
  • 150g dried red lentils
  • 100ml coconut milk
  • 1 vegetable stock cube
  • 500ml boiling water
  • 50g baby leaf spinach
  • 1 lemon
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1. Slice the celeriac roots off on the diagonal, leaving as much flesh behind as you can. Peel the celeriac and chop into small 1-2cm chunks. Peel the onions and thinly slice.
2. Pour 1 tsp 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 clove and crush or finely chop it. Peel the ginger and finely grate it.
4. Stir 1 tbsp Goan curry paste, along with the garlic and ginger, into the veg and cook for a further 2 mins till the pan smells aromatic.
5. Stir the lentils and half the tin of coconut milk into the pan. Crumble in the stock cube 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 spinach through the curry till the leaves are wilted. Squeeze in half of the lemon juice. Taste and add a pinch of salt or pepper if you think it needs it. Divide the curry between 2 warm bowls and serve.
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Absolutely delicious. I make soup most days and this is definitely my new favourite. I blended it roughly and it was thick and warming and so tasty with well balanced flavours. And filling, it’s very filling.