Parsnip and Courgette in Moghlai Sauce

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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