Parsnip and Courgette in Moghlai Sauce

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READY IN: 30mins
Recipe by Pink Penguin

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.

Ingredients Nutrition


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

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