Zucchini & Parsnip Moghlai
Mix in a little India
Ingredients
- 1 jar (400 ml) Patak's Korma Cooking Sauce
- 2 medium parsnips, chopped
- 2 medium zucchini, chopped
- 2 tbsp. vegetable oil
- 1 medium onion, chopped
- 2 tbsp. cream (optional)
- 1 tbsp. fresh cilantro, chopped
Instructions
- Steam chopped parsnips and zucchini until just tender.
- Heat oil in a large frying pan. Sauté onions until translucent. Add parsnips and zucchini.
- Shake jar of Patak's Korma Cooking Sauce and stir into vegetable mixture.
- Bring to a boil, cover and simmer for 15 minutes until vegetables are cooked through.
- Stir in the cream just before serving (optional). Serve over rice or with chapati.
