Ingredients:
2 tablespoons olive oil
250 grams celeriac, chopped
2 medium onions, sliced
3 cloves garlic, minced
1 tablespoon cumin
2 teaspoons sweet paprika
1 teaspoon fennel seeds
1/2 teaspoon cinnamon
2 medium green bell peppers, chopped
250 grams zucchini, halved
1 cup tomato puree
2 1/4 cups water
1/2 teaspoon sugar
1/2 cup coriander, chopped

Directions:
Heat oil in pan, add celeriac, onions and garlic, cook, stirring, for about 10 minutes or until celeriac is tender.
Add spices, cook, stirring, until fragrant. Add peppers and squash.
Stir in combined puree and water, simmer, uncovered, stirring occasionally, for about 15 minutes or until squash are tender and sauce has thickened. Stir in sugar and coriander. Serve hot.