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Vegetables In Coriander Sauce

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2 tablespoons olive oil
250g celeriac, chopped
2 medium (300g) onions, sliced
3 cloves garlic, crushed
1 tablespoon ground cumin
2 teaspoons ground sweet paprika
1 teaspoon fennel seeds
teaspoon ground cinnamon
2 medium (400g) green peppers, chopped
250g baby yellow squash, halved
1 cup (250ml) tomato puree
2 cups (560ml) water
teaspoon sugar
cup chopped fresh coriander leaves


Serves: 4


1. Heat oil in pan, add celeriac, onions and garlic, cook, stirring, about 10 minutes or until celeriac is tender.

2. Add spices, cook, stirring, until fragrant. Add peppers and squash.

3. Stir in combined puree and water, simmer, uncovered, stirring occasionally, about 15 minutes or until squash are tender and sauce has thickened. Stir in sugar and coriander.

Recipe can be made a day ahead.
Storage: Covered, in refrigerator.
Freeze: Not suitable.
Microwave: Not suitable.

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