Celeriac, spinach and mushrooms go together surprisingly well. Combined with fried paneer (Indian fresh cheese, available in most supermarkets) this makes a great mild curry.
curry vegetarian gluten-free 30-minutes • 750 kcal per person 
Ingredients
For two people:
- Fresh ingredients:
- 500 g celeriac
- a pack of chestnut mushrooms (ordinary mushrooms are fine too)
- about 200 g spinach
- 1 pack of paneer (about 200 g)
- 1 cm fresh ginger
- From the store cupboard
- 1 cup basmati rice
- spices: turmeric, coriander seeds, cumin seeds, cardamom pods, cayenne pepper to taste (I use about a teaspoon of each of the spices and just a pinch of the cayenne pepper)
- seeds: sesame, sunflower, some pumpkin (I use about 1 tablespoon of each)
- 1 tablespoon of soy sauce
- oil for cooking (I use olive oil)
- optional: garlic oil
Preparation
- Cook the rice (see basics for how to cook rice).
- While the rice is cooking:
- Wash and dice the celeriac. Cook it in the microwave at full power (900W) for 4 minutes, then stir, then cook for another 3 minutes.
- Wash and slice the mushrooms.
- If you’re using whole seeds like I do, grind the coriander seeds, cumin seeds and cardamom pods.
- Chop the ginger very fine.
- Cut the paneer into cubes of about 1 cm on the side.
- Heat the oil in a large deep pan. I recommend a non-stick pan with a lid.
- When the oil is hot, add the ginger, seeds and spices and fry over medium heat for a minute.
- Add the mushrooms and fry over medium to high heat for a few minutes, until the mushrooms start to release their moisture.
- Add the paneer and stir until it is evenly covered with the seeds and spices.
- Fry for a few minutes more over medium heat, then turn up the heat for 30 seconds or so.
- Clear some space in the middle of the pan and put in the soy sauce. Stir vigorously, then lower the heat.
- Cook the spinach in the microwave at full power (900W) for 1 minute.
- Meanwhile, add the celeriac to the pan, stir until it is well covered with the spices.
- Cut up the cooked spinach and add it to the pan. Stir and let simmer for a few more minutes.
- Add garlic oil to taste.
- Serve with the rice.