Curry of celeriac, spinach, mushrooms and paneer

Curry of celeriac, spinach, mushrooms and paneer

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.

         • 750 kcal per person  


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


  • 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.

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Fuss-free food