Zucchini Parsnip Moghlai Recipes

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PARSNIP AND COURGETTE IN MOGHLAI SAUCE



Parsnip and Courgette in Moghlai Sauce image

A mild curry with a bit of a difference. Even though the recipe doesn't call for it i like to roast the parsnips as it adds a bit of texture to the meal. You can use your leftover parnips from your sunday roast.Also freezes well.

Provided by Pink Penguin

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

200 g parsnips, diced
200 g courgettes, diced
150 g onions, sliced
1 tablespoon olive oil
2 tablespoons korma paste
100 ml single cream
100 g creamed coconut
1 tablespoon fresh coriander
1 tablespoon sliced almonds

Steps:

  • Parboil the parsnip and roast till them turn golden.
  • Heat the oil in a large pan. Add the onions and courgettes, fry for 5 minutes
  • Add the korma paste and cook for another 2 minutes
  • Add the single cream the creamed coconut, along with the parsnips.
  • Allow to simmer for 2 mins on a low heat.
  • Finally add the coriander and garnish with sliced almonds.

Nutrition Facts : Calories 317.2, Fat 26.4, SaturatedFat 18.8, Cholesterol 15.8, Sodium 29.6, Carbohydrate 20.6, Fiber 3.8, Sugar 5.3, Protein 3.9

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