Parsnip and Courgette in Moghlai Sauce

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
Serves:
Units:

ingredients

directions

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

@Pink Penguin
Contributor
@Pink Penguin
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"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."
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  1. 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.
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