dunelm
Master
Hi @Viv19, how strange. Anyhow, here you go:
Ingredients
- 1 celeriac, peeled, cut into chunks and parboiled
- Coconut oil
- Tin coconut milk
- A bunch of coriander separated into stalks and leaves
- A thumb size piece of ginger
- 2 fat cloves garlic
- 1 tsp coriander seeds
- 1 tsp cumin seeds join
- ½ tsp tumeric powder
- Salt to taste
- 1 small red onion, finely sliced
- 1 or two red chillis, finely sliced
Steps
- Peel and cube the celeriac and then parboil for 10 minutes, drain and rest in a colander (you can add some carrot as well if you like).
- In a pestle and mortar pound together the coriander stalks, garlic and ginger (don’t blitz unless you really have to as it all goes to mush).
- Dry fry the coriander seeds, cumin seeds and tumeric and then pound in a pestle and mortar.
- Add a tablespoon of coconut oil to a medium hot pan (I use a frying pan) and add the pounded coriander stalks, garlic and ginger and cook quickly, stirring.
- Now stir in the toasted coriander, cumin and tumeric mix.
- Give it a stir and add some salt. (Don’t worry if it all begins to stick to the pan).
- Add the celeriac and carefully coat with the spices.
- Give the can of coconut milk a good shake to mix it all up, then open and pour over the celeriac.
- Leave to simmer until the celeriac is cooked through.
- At the last minute add the finely sliced onion and red chilli, pour into dishes and top with chopped coriander.
- I added some peas towards the end.