Celeriac and chickpea curry | Creamy Indian autumn one-pot dish

Peel the celeriac and cut it into roughly 1.5–2 cm cubes. Peel the onion, garlic, and fresh ginger. Finely dice the onion, and finely grate the garlic and ginger. Rinse and drain the chickpeas thoroughly.

Rinse the basmati rice under cold running water, then cook in twice the volume of lightly salted water for 12–14 minutes until tender. Turn off the heat and leave it covered to steam.

Heat the ghee in a deep frying pan or pot. Add the chopped onion and sauté over medium heat for 4–5 minutes until translucent and soft. Stir in the grated garlic and ginger, then sauté for another minute until fragrant.