Celeriac & Chard Vegetable Curry (Vegan)

Part of the pot with celeriac & chard curry.

5 from 4 votes

Celeriac & Chard Vegetable Curry (Vegan)

Slightly underrated winter veggies – celeriac & chard play main role in this delicious Celeriac & Chard Vegetable Curry. Beautifully flavoured with an array of Indian spices this simple & seasonal, vegan curry recipe is not to be missed.

Course Curry, Dinner

Cuisine fusion, Indian

Keyword celeriac & chard vegetable curry, Vegan Curry, vegetable curry

Prep Time 15

Cook Time 45

Total Time 1

Servings generous servings

Calories 499kcal

Author Jo Allison

Equipment

Cast Iron Shallow Round Casserole*

Ingredients

400 g celeriac (peeled weight) peeled and cut into chunks
2 tablespoon coconut or rapeseed oil
1 onion peeled and finely chopped
2 garlic cloves minced or finely chopped
11 g (thumb size) piece of fresh ginger peeled and grated or finely chopped
2 bay leaves
1 tablespoon tomato puree
1 tsp black mustard seeds
1 tablespoon mild curry powder see notes
1 teaspoon turmeric
1 teaspoon garam masala
500 ml vegetable stock from stock cube is fine, I use Kallo
1 tin coconut milk (400ml/13.5 fl oz)
100 g red lentils rinsed well
1 large bunch of rainbow or swiss chard stalks finely chopped and leaves shredded or roughly chopped (keep stalks and leaves separate)
handful of ground almonds optional
juice of half a lemon or lime or to taste
salt & pepper to taste
fresh coriander/cilantro to garnish

Metric - US Customary

Instructions

Heat up the oil in a large lidded casserole dish and add mustard seeds together with bay leaves.
After a couple of minutes of gentle frying and when the seeds start to “pop” add chopped onion, garlic and ginger and cook until they start to soften, stirring frequently to prevent them from burning (approx. 8 minutes).
Next, add finally chopped chard stalks, immediately followed by spices, tomato puree and chunks of celeriac.
Give everything a good stir and cook for a couple of minutes.
Next, add red lentils, vegetable stock and coconut milk and give it all a good stir.
Bring curry to boil then turn the heat down to simmer and cook (partially covered) until celeriac is tender and lentils are cooked (approx. 20 minutes). Make sure to keep an eye on the pot and stir your curry from time to time adding some more stock or water if mixture gets too dry.
Once you are happy with tenderness of celeriac, add chopped chard leaves and stir them into your curry.
Continue simmering until chard wilted down and softened slightly.
Add lemon juice followed by ground almonds (if using) and cook for further 2 minutes.
Taste your curry, adjust seasoning if needed and you’re ready to serve.

Notes

Nutritional information is approximate, per serving (without accompaniments) based on 4 generous servings and should be treated as a guideline only.
I use mild curry powder but feel free to use medium or even hot if you prefer.
Leftover vegetable curry will keep in the fridge for 3-4 days. Alternatively, freeze it for up to 3 months.

Nutrition