I just found this post that I wrote but didn’t publish back in December during our celery glut. We made this recipe many, many times in a few weeks. It’s that good.
All the celery is finally out of our refrigerator. For a while there were three huge bunches taking up the majority of the fridge. Even the water filter got kicked out to make space. Finally, though, we’re back to having an empty fridge. Ahh.
So what’d we do with all of it? We ate a lot of celery. And we froze a lot of celery. And we froze a lot of celery tops for making stock. The rest of the scraps went to the worms, who are now drowning in celery goodness.
Most of the celery that we ate was in the form of Spicy Dry Celery Curry. This is a) a great recipe, and b) uses up a ton of celery, which means it’s a winner in my book.
Here’s the recipe.
Spicy Dry Celery Curry (from Group Recipes)
- 1 lb celery, washed and chopped
- 1 medium red onion
- 1 tsp minced garlic
- 1/4 tsp grated ginger
- 3 T olive oil
- 1/4 t cumin seeds
- 1 bay leaf (discard before serving)
- 1 cinnamon stick (discard before serving)
- a pinch of turmeric
- 1/4 t coriander powder
- 1/4 t cayenne pepper
- 1/2 cup chopped cilantro
- 2 tomatoes, chopped
- salt to taste
- a pinch of sugar
1. Heat a pan, add oil, then add cumin seeds, bay leaf and cinnamon.
2. Wait until the cumin starts to change color, then add ginger, garlic and saute for a min.
3. Then add the chopped onions, turmeric and salt, saute until it starts to change color.
4. Then add the chopped celery and add salt. Saute until it starts to become soft then add the coriander and cayenne pepper powder and saute until the raw smell goes off.
5. Then add the chopped cilantro, saute for a second and then add the chopped tomatoes and a pinch of sugar.
6. Cook until the tomatoes combines with all the vegetables and the excess liquid burns off.
7. Check for seasonings and serve.
- I easily double the garlic, ginger and most of the spices. But then I can also be heavy-handed with the celery and other ingredients (especially when I’m trying to get them out of the fridge), so I’d recommend starting with the recipe and tasting your way from there.
- I don’t have cumin seeds, so I substituted ground cumin.
- We serve the celery curry inside a toasted pita with plain yogurt (full fat, preferably – live on the edge!). The yogurt mellows out the spiciness of the curry, and the pita makes it feel like a meal rather than a pile of celery.