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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 793.92 Kcal (3324 kJ) | ||
| Calories from fat | 623.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.28g | 107% | |
|---|---|---|---|
| Cholesterol | 138.75mg | 46% | |
| Sodium | 343.22mg | 14% | |
| Potassium | 902.59mg | 19% | |
| Total Carbs | 35.2g | 12% | |
| Sugars | 5.15g | 21% | |
| Dietary Fiber | 4.02g | 16% | |
| Protein | 15.28g | 31% | |
| Vitamin C | 17.9mg | 30% | |
| Iron | 1.5mg | 8% | |
| Calcium | 437.9mg | 44% | |
| Amount Per 100 g | |||
| Calories | 144.05 Kcal (603 kJ) | ||
| Calories from fat | 113.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.57g | 107% | |
|---|---|---|---|
| Cholesterol | 25.18mg | 46% | |
| Sodium | 62.28mg | 14% | |
| Potassium | 163.77mg | 19% | |
| Total Carbs | 6.39g | 12% | |
| Sugars | 0.93g | 21% | |
| Dietary Fiber | 0.73g | 16% | |
| Protein | 2.77g | 31% | |
| Vitamin C | 3.3mg | 30% | |
| Iron | 0.3mg | 8% | |
| Calcium | 79.4mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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