Parsnip and Courgette in Moghlai Sauce

Name: Parsnip and Courgette in Moghlai Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 200 g parsnips; 200 g courgettes; 150 g onions; 1 tbsp olive oil; 2 tbsp korma paste; 100 ml single cream; 100 g creamed coconut; 1 tbsp fresh coriander; 1 tbsp sliced almonds

Parsnips, courgettes and single cream simmered on the stove for a South Asian sauce. It's finished with sliced almonds.

30 min · Serves 4 · Easy

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: easy

1
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.
5 min
2
Add the korma paste and cook for another 2 minutes. Add the single cream the creamed coconut, along with the parsnips.
2 min
3
Allow to simmer for 2 mins on a low heat. Finally add the coriander and garnish with sliced almonds.
2 min