Healthy Meal Prep
Zucchini & Parsnip Moghlai Recipe

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.


  • 1 (400 mL) jar Patak's Korma Cooking Sauce
  • 2 medium parsnips, chopped
  • 2 medium zucchini, chopped
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 tablespoons cream
  • 1 tablespoon chopped fresh cilantro


  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.

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Nutritional Information

Zucchini & Parsnip Moghlai

Servings Per Recipe: 4
Calories: 341.7
% Daily Value *
protein: 8 %
carbohydrates: 9 %
exchange other carbs:
dietary fiber: 30 %
fat: 38 %
saturated fat: 53 %
cholesterol: 6 %
vitamin a iu: 7 %
niacin equivalents: 11 %
vitamin b6: 20 %
vitamin c: 51 %
folate: 20 %
calcium: 5 %
iron: 5 %
magnesium: 14 %
potassium: 16 %
sodium: 12 %
thiamin: 15 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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