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Celeriac and Cabbage Curry with cardamom rice

Prep Time:

10 mins

Cook Time:

30 Minutes


4 Servings



About the Recipe


  • 1 onion

  • 2 garlic cloves

  • 25g fresh ginger

  • 1 celeriac

  • ¼ -1/2 head of finely chopped dark green cabbage

  • Oil for frying eg sunflower or light olive

  • 1 tsp mustard seeds

  • Few curry leaves

  • 1 tbsp curry powder

  • ½ tsp turmeric

  • 400ml coconut milk

  • 1 chilli

  • 1 tbsp ground almonds

  • Few cardamom pods

  • 150g brown basmati rice

  • Salt and pepper


Peel the onion, garlic and ginger. Grate them all on a fine grater, or pulse them in a

food processor with a splash of water if you have one. Alternatively you could just

chop them all very finely.

Wash and peel the celeriac (see cook’s notes). Cut into 2cm cubes. Finely chop


Heat 2 tablespoons of oil in a saucepan. Add the mustard seeds and curry leaves. Fry

briefly until the mustard seeds start to pop. Add the onion, garlic and ginger. Mix and

cook gently for 3 minutes. Tip in the curry powder, turmeric, tomato, celeriac and

diced chard stalks. Cook for 2 minutes, stirring continuously. Add the coconut milk.

Season well with salt and pepper. Stir well and simmer for 20 minutes.

Cook rice as per packet instructions, adding 6-9 crushed cardamom pods.

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