Zucchini & Parsnip Moghlai

Zucchini & Parsnip Moghlai

by Kristen Wells 1 year ago
0 (0)
25 minutes
341.7 kcal
29.1 g carbs
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Description

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

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
Directions
  1. 1. Steam parsnips and zucchini until just tender.
  2. 2. Heat oil in a large frying pan. Saute onions until translucent. Add parsnips and zucchini.
  3. 3. Shake jar of Patak's Korma Cooking Sauce and stir into vegetable mixture.
  4. 4. Bring to a boil, cover, and simmer for 15 minutes until vegetables are cooked through.
  5. 5. Stir in the cream just before serving (optional). Serve over rice or with chapati.
Nutrition Facts
serving: 4 servings
calories: 341.7 kcal
carbohydrates: 29.1 g
protein: 4.1 g
saturated fat: 10.7 g
cholesterol: 18.2 mg
sodium: 308.8 mg
fiber: 7.4 g
sugar: 6.2 g