Home Recipes Celeriac & Lentil Coconut Curry

Celeriac & Lentil Coconut Curry

Sam Richards
Cooking time
Serves2-3 people
Vegetarians Vegans Gluten-free diets
Celeriac & Lentil Coconut Curry

A spoonful of fiery Goan-style curry paste adds its magic to this rich vegan curry made with nutty red lentils, chunky celeriac and tender spinach simmered with a splash of creamy coconut milk.

3 ratings
layout 3 comments

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.
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Momma

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Fussyoldbat

Rating

This curry turned out to be absolutely delicious! Fab combination and pleased 2 fussy vegan friends. However, I did have to make adjustments. it annoyingly used a commercial curry paste (which I didn’t have having not spotted that detail- and was entertaining so too late to change meal plan). So had to look up Goan curry paste ingredients and guess how much of each I should use to create my own. In fact, I didn’t make a paste but just fried the spices with the onion at the start. The other comment is the suggested quantities and ratios. For four people I used 1.5 celeriac (instead of doubling to 2 as it looked a huge amount) but did double the lentils etc and it was a) a perfect ratio which I think one celeriac to 150 g of lentils would be too much celeriac) and b) enough for 8! So I think the recipe as is should be for four not 2 -3. Also, please give those of us who don’t use commercial brands of paste etc a recipe to make our own curry powder or paste that suits the dish an

Spinny

Rating

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.

JustBe

Rating

delicious