Vegan Celeriac, Ginger & Turmeric Curry (How to Recipe)
This week in the Mother of Grom Vegan Kitchen I tackled the Celeriac, Ginger & Turmeric Curry from Riverford Veg. The recipe takes 65 minutes and the ingredients are perfect for cooking a winter-warmer for these colder months.
Celeriac is the unsung hero of the vegetable world. The knobbly, funny-shaped veggie has a subtle, celery-like taste, with nutty overtones. It also has an incredible ability to soak up flavours.
This wonderful Riverford recipe is perfect to warm you up on a winters eve - A flavoursome bowl of comfort.
- 1/2 a Celeriac (or more if a small one)
- 1 leek
- 2 Garlic Cloves
- 1 large piece of ginger
- 1 piece of turmeric
- 3 vine tomatoes
- 1 lime
- 125g black rice
- 1 tsp garam masala
- 1 tin of organic coconut milk
- 100g spring greens
- 15g fresh coriander
- 20g toasted coconut chips
- Seed spices:
- 1/2 tbsp cumin seeds
- 1/2 tbsp coriander seeds
- 1/2 tsp fennel seeds
- 1 tsp black mustard seeds
65 minutes - 799 calories - Serves 2 - Freezable - Mild Heat
- Trim and halve your leek lengthways, and shred the leaves. Pop them in a sieve and wash well under cold water. Pop aside in a bowl.
- Chop up your chillies (for the love of God wear gloves if you're a contact lens wearer - I learnt this the hard way) and deseed (or you can keep the seeds in if you want more spice!)
- Peel both of your cloves of garlic and finely grate them. Grate 1/2 a tbsp worth of ginger and 1 tsp worth of turmeric. Turmeric should come with a warning - it has a powerful yellow-orange tone and cans stain so wear rubber gloves and wash your utensils well.
- Roughly chop up your tomatoes
- Get a large bowl of cold water. Squeeze the juice from half of your lime. Peel your celeriac and halve it. Cut your half (or a little more if it's a small one) into 2-3cm chunks and pop them in the bowl. The celeriac will discolour if not in the water.
- Using a sieve, rinse your black rice and pop into a medium saucepan of salted water for 35-40 minutes.
- In a large saucepan, heat 1tbs of oil. On a low heat gently fry your 4 seed spices for 30seconds until the mustard seeds start to pop.
- Into the saucepan, you can now add your prepared leek. Gently fry for 5 minutes stirring occasionally. You can add a splash of water if it looks like it's catching.
- After 5 minutes push the leek to one side of the saucepan and add into the other side of the pan the prepared garlic, ginger, turmeric and chill. Stirring just the spices for 1 minute until fragrant then you can stir into the leek.
- Add the garam masala, tomatoes coconut milk and celeriac into the pan. The Celeriac needs to be submerged so you may need to add a splash of water to ensure this. Bring to the boil, then reduce down and simmer for 15 minutes.
- Strip the leaves of the spring greens away from their tough stalks. Bunch the leaves together and thinly shred them. Finely chop the coriander.
- Stir your spring greens into the celeriac curry and cook for a further 2-3 minutes until they have wilted, and the celeriac is tender.
- Drain the cooked rice.
- Check the seasoning of your curry and add more if needed. Add a squeeze of lime juice to taste. Serve with your cooked black rice and sprinkle over your toasted coconut chips and coriander. Add a wedge of lime for squeezing.
- Enjoy you beguiling lovelies!