Red and green curry paste are permanent ingredients in my storage. I buy those larger pots and store them in the freezer. Exotic cooking has never been easier.
Wash and chop 1 celeriac of approximately 600 grams in cubes ( no need to remove the skin). Spread the cubes on baking paper. Sprinkle 1 table spoon of olive oil on the cubes. Bake in the oven at 200° for 20-30 minutes. Stir halfway and add 1 can of drained chickpeas.
Chop and fry 4 garlic cloves and 1 onion. Add 1 table spoon of green curry paste. Bake. Add the celeriac, chickpeas and 250 ml of coconut milk. Allow to simmer for 10 minutes. Wash and drain 250 grams of fresh spinach. Add to the curry. Allow to shrink.
Serve with rice, lime wedges and fresh coriander. 😋