½ celeriac (celery root), peeled
60g/2 ¼ oz/1/2 cup cashew nuts, soaked for 2 hours
225ml/8 fl oz/1 cup low-fat coconut milk
½ onion, finely chopped
3 cherry tomatoes, rinsed
Juice of ½ lime
½ small red chilli, chopped
½ avocado, peeled and stone remove
1 tsp fresh root ginger, grated
1 clove garlic
½ tsp ground cumin
½ tsp cayenne pepper
½ tsp paprika
½ tsp turmeric
1 pinch garam masala
Coriander (cilantro), to garnish
Coconut yogurt, to serve
Olive oil, to serve
The strength of this curry lies in its aromatic blend of ingredients, which combine to create a delicacy spiced and fragrant sauce. Whilst 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.
To make the sauce, place the cashew nuts and coconut milk into the blender and blend until smooth. Add the remaining ingredients and continue to blend until a smooth, thick paste is formed.
Place the noodles serving dish 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 yogurt and serve on the side.
Due to allergies I exclude avocado and coconut milk, and replaced with soy single cream. And I replaced the cashew with chickpeas and it tasted delicious.