Zucchini and Parsnip Moghlai Recipe

Recipesfull introduces to you: Popular Recipes. (Zucchini and Parsnip Moghlai Recipe). Excite your guests with this fresh and flavourful vegetable moghlai dish. Just mix in a little Korma sauce and you're set to serve.

Brief

Prep 10 mins

Cook: 25 mins

Total: 35 mins

Servings: 4

Yield: 4 servings

Zucchini and Parsnip Moghlai Recipe

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

Side Dish

Directions

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.

Nutritional Information

Zucchini and Parsnip Moghlai Recipe

Servings Per Recipe:4

Calories: 341.7

% Daily Value *

Protein: 4.1g 8%

Carbohydrates: 29.1g 9%

Dietary Fiber: 7.4g 30%

Sugars: 6.2g

Fat: 24.4g 38%

Saturated Fat: 10.7g 53%

Cholesterol: 18.2mg 6%

Vitamin A Iu: 322.8IU 7%

Niacin Equivalents: 1.4mg 11%

Vitamin B6: 0.3mg 20%

Vitamin C: 30.7mg 51%

Folate: 81mcg 20%

Calcium: 51.2mg 5%

Iron: 0.8mg 5%

Magnesium: 40.3mg 14%

Potassium: 566.3mg 16%

Sodium: 308.8mg 12%

Thiamin: 0.1mg 15%

Calories From Fat: 220

*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.