Zucchini & Parsnip Moghlai - cooking 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 (optional)
1 tablespoon chopped fresh cilantro

Preparation

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.