Heat the oil in a wide-based pan until it’s medium-hot. Add the shallots and let them sizzle for 1 minute, stirring to prevent them from burning. Add the ginger, garlic, chilli, turmeric, cumin, coriander and salt and continue to stir.
When the spices start to stick to the base of the pan, add the tomatoes and stir well to lift the spices from the base.
Add 200ml of water, then stir again to lift the caramelised tomato from the base and continue to cook until the oil starts to separate into rivulets.
Add an additional 200ml of water to the sauce and bring it to the boil. Add the celeriac and potatoes, stirring well to ensure they are covered with the sauce, then reduce the heat a little and place a lid on the pan. Cook for 15-20 minutes until the vegetables are soft but retain bite.
Remove the curry from the heat and allow it to stand for 2-3 minutes before stirring in the dill. Serve with boiled rice or roti.
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You will need
Vegetable oil 60ml
Banana shallots 2, peeled and finely sliced
Ginger ½ tbsp, finely grated
Garlic ½ tbsp, finely grated
Ground chilli 1 tsp
Ground turmeric ½ tsp
Ground cumin 1½ tsp
Ground coriander 1½ tsp
Salt 1½ tsp
Tomatoes 2 medium, finely chopped
Celeriac 350g, peeled and cut into bite-size pieces
Salad potatoes 300g, peeled and quartered
Fresh dill a handful, finely chopped
Method
Heat the oil in a wide-based pan until it’s medium-hot. Add the shallots and let them sizzle for 1 minute, stirring to prevent them from burning. Add the ginger, garlic, chilli, turmeric, cumin, coriander and salt and continue to stir.
When the spices start to stick to the base of the pan, add the tomatoes and stir well to lift the spices from the base.
Add 200ml of water, then stir again to lift the caramelised tomato from the base and continue to cook until the oil starts to separate into rivulets.
Add an additional 200ml of water to the sauce and bring it to the boil. Add the celeriac and potatoes, stirring well to ensure they are covered with the sauce, then reduce the heat a little and place a lid on the pan. Cook for 15-20 minutes until the vegetables are soft but retain bite.
Remove the curry from the heat and allow it to stand for 2-3 minutes before stirring in the dill. Serve with boiled rice or roti.
Celeriac 350g, peeled and cut into bite-size pieces
Salad potatoes 300g, peeled and quartered
Fresh dill a handful, finely chopped
Heat the oil in a wide-based pan until it’s medium-hot. Add the shallots and let them sizzle for 1 minute, stirring to prevent them from burning. Add the ginger, garlic, chilli, turmeric, cumin, coriander and salt and continue to stir.
When the spices start to stick to the base of the pan, add the tomatoes and stir well to lift the spices from the base.
Add 200ml of water, then stir again to lift the caramelised tomato from the base and continue to cook until the oil starts to separate into rivulets.
Add an additional 200ml of water to the sauce and bring it to the boil. Add the celeriac and potatoes, stirring well to ensure they are covered with the sauce, then reduce the heat a little and place a lid on the pan. Cook for 15-20 minutes until the vegetables are soft but retain bite.
Remove the curry from the heat and allow it to stand for 2-3 minutes before stirring in the dill. Serve with boiled rice or roti.
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