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Zucchini & Parsnip Moghlai

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"Excite your guests with this fresh and flavourful vegetable moghlai dish. Just mix in a little Korma sauce and you're set to serve."
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35 m servings 342
Original recipe yields 4 servings


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  1. Steam parsnips and zucchini until just tender.
  2. Heat oil in a large frying pan. Saute onions until translucent. Add parsnips and zucchini.
  3. Shake jar of Patak's Korma Cooking Sauce and stir into vegetable mixture.
  4. Bring to a boil, cover, and simmer for 15 minutes until vegetables are cooked through.
  5. Stir in the cream just before serving (optional). Serve over rice or with chapati.

Nutrition Facts

Per Serving: 342 calories; 24.4 29.1 4.1 18 309 Full nutrition

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