Parsnip and Courgette in Moghlai Sauce

Submitted 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."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 200 g parsnips, diced
• 200 g courgettes, diced
• 150 g onions, sliced
• 1 tablespoon olive oil
• 2 tablespoons korma paste
• 100 ml single cream
• 100 g creamed coconut
• 1 tablespoon fresh coriander
• 1 tablespoon sliced almonds

directions

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.