Parsnip And Courgette In Moghlai Sauce Recipes
ZUCCHINI & PARSNIP MOGHLAI
Excite your guests with this fresh and flavourful vegetable moghlai dish. Just mix in a little Korma sauce and you're set to serve.
Provided by Patak's Canada
Categories Side Dish Vegetables Squash Zucchini
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 341.7 calories, Carbohydrate 29.1 g, Cholesterol 18.2 mg, Fat 24.4 g, Fiber 7.4 g, Protein 4.1 g, SaturatedFat 10.7 g, Sodium 308.8 mg, Sugar 6.2 g
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.
Provided by Pink Penguin
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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 : Calories 317.2, Fat 26.4, SaturatedFat 18.8, Cholesterol 15.8, Sodium 29.6, Carbohydrate 20.6, Fiber 3.8, Sugar 5.3, Protein 3.9
ZUCCHINI & PARSNIP MOGHLAI
Excite your guests with this fresh and flavourful vegetable moghlai dish. Just mix in a little Korma sauce and you're set to serve.
Provided by Patak's Canada
Categories Zucchini Side Dishes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 341.7 calories, Carbohydrate 29.1 g, Cholesterol 18.2 mg, Fat 24.4 g, Fiber 7.4 g, Protein 4.1 g, SaturatedFat 10.7 g, Sodium 308.8 mg, Sugar 6.2 g
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