Parsnip & courgettes in moghlai sauce

Mild and creamy, this parsnip and courgette dish comes from the Mogul empire, influenced by Middle Eastern cuisine

Heat rating: 1
Serves: 4
Preparation time: 15
Cooking time: 10

What you need:

• 200g boiled parsnips, diced
• 200g courgettes, diced
• 150g onions, diced
• 1 tbsp vegetable oil
• 2 tbsp Patak's Korma Curry Paste
• 200ml single cream
• 1 tbsp fresh coriander, chopped
• 1 tbsp sliced almonds
• ½ cup of water

What you do:

1. Heat the oil in a pan, add the diced onion and fry for 5 minutes.
2. Add the Patak's Korma Curry Paste and cook for another 2 minutes.
3. Add the single cream and the water along with the parsnips and courgettes.
4. Bring to the boil and simmer for 2 minutes on a low heat, until the courgettes are cooked to your liking.
5. Finally, add the coriander and serve garnished with the sliced almonds

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