Scrummy-liscous is the only word to describe this one! Unusually this curry paste is served simply with spiralized noodles and not rice – although you can quickly whizz your noodles in a food processor if you have one to create a fine rice substitute. Or, you know, make rice. The celeriac in this recipe can be replaced with any spiralized noodle such as courgette (zucchini pasta) but the celeriac adds a unique crunch that takes nothing away from the curry paste. It also doesn’t create as much liquid as a courgette (zucchini) so won’t ruin or wet the sauce.
The curry paste is dangerously good! And can be served simply as it is or with a choice of raw or cooked veggies or dare I say it your favourite meat dish. Why do I encourage that? Well as a non meat-eater I don’t. But I am realistic and realise that we are all in a different place with our foods and let’s face it not everyone is meat free… yet 😉
The strength of this curry lies in its aromatic blend of ingredients, which combine to create a delicately spiced and fragrant sauce. The avocado makes the sauce really creamy, whilst also boosting its nutritional content. If you liked, you could add some more vegetables to this to sit in the sauce, but it’s already quite rich and is a great companion to the celeriac (celery root) noodles.
Preparation time: 10 minutes Cooking time: none
- 1⁄2 celariac (celery root), peeled
- 60g/21⁄4oz/1⁄2 cup cashew nuts, soaked for 2 hours
- 225ml/8 oz/1 cup coconut milk
- 1⁄2 onion, finely chopped
- 3 cherry tomatoes
- 3 sundried tomatoes, rinsed
- juice of 1⁄2 lime
- 1⁄2 small red chilli, chopped
- 1⁄2 avocado, peeled and stone removed
- 1 tsp fresh root ginger, grated
- 1 clove garlic
- 1⁄2 tsp ground cumin
- 1⁄2 tsp cayenne pepper
- 1/2 tsp black pepper (ground)
- 1⁄2 tsp paprika
- 1⁄2 tsp turmeric
- 1 pinch garam masala coriander (cilantro), to garnish
- coconut yoghurt, to serve
- olive oil, to serve
Spiralize the celeriac (celery root) using the fine blade on your ProSpiralizer then set aside.
To make the sauce, place the cashew nuts and coconut milk into a blender and blend until smooth. Add the remaining ingredients and continue to blend until a smooth, thick paste is formed.
Place the noodles on a serving plate and scatter over the coriander (cilantro). Spoon the curry paste over the noodles, or serve in a separate bowl. Drizzle olive oil over the coconut yoghurt and serve on the side.
I hope you love this recipe from my book Spiralize as much as I do! Let me know if you make it and how you get on with it and feel free to leave a comment below! It’s definitely one that is going to stay on the menu at my bootcamps and retreats.
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