Warm a large cooking pot over medium heat. Add the onion, garlic, ginger and peppers. Cook these for 2 minutes before adding the cumin and fennel seeds. After 30 seconds of toasting the seeds add the tomato and tomato puree.
When all the water in the tomato has evaporated add the masala and stir well before adding the celeriac.
Add enough water and bouillon cube to cover the celeriac, bring to a boil and lower the heat to low let it simmer for 40 minutes. Add the coconut milk and bring it back to a boil, let it simmer until you’ve reached your preferred thickness and add the cilantro.
Serve with rice and extra cilantro if you like the taste.