Nepalese celeriac and potato curry
Making your own curry paste for this vegan dish is easier than you might think
Sarah Gurung, co-founder of Yak Yeti Yak in Bath, shares her recipe for Nepalese celeriac and potato curry
yakyetiyak.co.uk
Serves 4
- 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
- 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.
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