Zucchini & Parsnip Moghlai recipe

All Recipes Side Dish Vegetables Squash Zucchini

Ingredients

1 (400 mL) jar Patak's Korma Cooking Sauce
2 medium parsnips, chopped
2 medium zucchini, chopped
2 tablespoons vegetable oil
1 medium onion, chopped
2 tablespoons cream
1 tablespoon chopped fresh cilantro

Nutrition Info

341.7 calories
carbohydrate: 29.1 g
cholesterol: 18.2 mg
fat: 24.4 g
fiber: 7.4 g
protein: 4.1 g
saturatedFat: 10.7 g
servingSize: -
sodium: 308.8 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Steam parsnips and zucchini until just tender.

  2. Heat oil in a large frying pan. Saute onions until translucent. Add parsnips and zucchini.

  3. Shake jar of Patak's Korma Cooking Sauce and stir into vegetable mixture.

  4. Bring to a boil, cover, and simmer for 15 minutes until vegetables are cooked through.

  5. Stir in the cream just before serving (optional). Serve over rice or with chapati.

Recipe Yield

4 servings

Recipe Note

Excite your guests with this fresh and flavourful vegetable moghlai dish. Just mix in a little Korma sauce and you're set to serve.

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