0 0
Zucchini & Parsnip Moghlai

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Zucchini & Parsnip Moghlai

Directions

Share

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 (Optional)
  • 1 tablespoon chopped fresh cilantro
  • Methods :

  • Steam parsnips and zucchini until just tender.
  • Heat oil in a large frying pan. Saute onions until translucent. Add parsnips and zucchini.
  • Shake jar of Patak’s Korma Cooking Sauce and stir into vegetable mixture.
  • Bring to a boil, cover, and simmer for 15 minutes until vegetables are cooked through.
  • Stir in the cream just before serving (optional). Serve over rice or with chapati.
  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Kerry’s Beany Salad
    Featured Image
    next
    Fettuccini with Mushroom, Ham and Rose Sauce
    previous
    Kerry’s Beany Salad
    Featured Image
    next
    Fettuccini with Mushroom, Ham and Rose Sauce

    Add Your Comment