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.

Step: 1

Steam parsnips and zucchini until just tender.

Step: 2

Heat oil in a large frying pan. Saute onions until translucent. Add parsnips and zucchini.

Step: 3

Shake jar of Patak’s Korma Cooking Sauce and stir into vegetable mixture.

Step: 4

Bring to a boil, cover, and simmer for 15 minutes until vegetables are cooked through.

Step: 5

Stir in the cream just before serving (optional). Serve over rice or with chapati.

Per Serving: 342 calories; protein 4.1g; carbohydrates 29.1g; fat 24.4g; cholesterol 18.2mg; sodium 308.8mg.

One of most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

This also can make to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can made a dish do more often .