What better to warm you up on a cold winters night than a hearty casserole!
Celeriac soaks up all those delicious flavours
Peel and chop your celeriac into 3cm cubes, then chop your onion, garlic and ginger.
Heat your oven to 200°C. Tip the celeriac into a large bowl with 1 tablespoon of the vegetable oil and some salt and pepper. Toss to combine. Add the cumin, mustard seeds, coriander seeds, turmeric and pepper, and toss again until the celeriac is well coated.
Spread out the celeriac onto a large baking tray, and roast for 30 minutes, tossing halfway through, until the celeriac is lightly caramelised and cooked through.
Meanwhile, put the onion, garlic, ginger, chilli, coriander stalks and 2 tablespoons of water into a food processor and blitz to a smooth purée.
Heat the remaining 2 tablespoons of oil in a non-stick frying pan and cook the purée with a pinch of salt for 20 minutes, stirring often until darkened and fragrant.
Tip in the roasted celeriac and all of the spices from the tray, followed by the coconut milk.
Simmer for 20 minutes until the sauce has thickened slightly. Season, then squeeze in the lime juice. Scatter with the coriander leaves and serve alongside some steamed rice. Enjoy!
Recipe from Olive