Roasted Celeriac and Chickpea Curry | Spiced Autumn One-Pot

Thoroughly peel the celeriac and cut it into even cubes of approx. 1.5–2 cm. Finely chop the onion, and grate the garlic and fresh ginger. Drain the canned chickpeas and rinse with cold water.

Cook the basmati rice in twice the volume of lightly salted water for about 12–15 minutes until tender, then leave covered to steam until serving.

Heat the coconut oil in a large deep pan or pot. Add the celeriac cubes and fry over medium heat for 5–6 minutes until nicely golden brown, then add the finely chopped onion and sauté for another 3–4 minutes.