Zucchini & Parsnip Moghlai Recipe

Description

Excite your guests with this fresh and flavourful vegetable moghlai dish. Just mix in a little Korma sauce and you're set to serve.

Ingredients

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

Instructions

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.

Zucchini & Parsnip Moghlai

Servings Per Recipe: 4
Calories: 341.7

% Daily Value *

protein: 8 %

carbohydrates: 9 %

exchange other carbs:

dietary fiber: 30 %

sugars:

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.

Zucchini & Parsnip Moghlai

Description

Ingredients

Instructions

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Nutritional Information

Zucchini & Parsnip Moghlai