Page title and description
Vegetarian mains
Potato, celeriac and apple curry
Celeriac and apple are great bedfellows and potato adds a nice heartiness to this quick, one-pot recipe. It makes a good, warming and inexpensive dinner with rice or naan bread.
Cook's notes
Instead of celeriac in this recipe, try parsnips if you have those in your box instead, or carrots if you need to use some up.
Ingredients
- 1 tbsp sunflower oil
- 1 onion, chopped
- 3 garlic cloves, chopped or crushed
- 500g celeriac, peeled and cubed
- 800g potatoes, peeled and cubed
- 2 small apples, peeled and diced
- 2 tsp curry paste
- 1 tsp turmeric
- 2.5cm fresh ginger, peeled and grated or chopped finely
- 1 bay leaf
- 500ml veg stock
- 50g raisins
- 4 tbsp yoghurt
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
25 min
PT25M
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Step 1
Heat the oil in a pan, add the onion and fry for about 5 minutes until the onion has softened.
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Step 2
Add the garlic, celeriac, potatoes and apple. Mix in the curry paste, turmeric, ginger and bay leaf.
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Step 3
Add the stock and the raisins. Season to taste and bring to the boil, whilst stirring. Cover and simmer for 15 minutes, continuing to stir at intervals, until the veg is tender. Serve each bowl with a dollop of yoghurt.
