Parsnip and Courgette in Moghlai Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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.
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