Zucchini & Parsnip Moghlai

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

1. Steam chopped parsnips and zucchini until just tender.
2. Heat oil in a large frying pan. Sauté 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.