Parsnip And Courgette In Moghlai Sauce - cooking recipe

Ingredients

200 g parsnips, diced
200 g courgettes, diced
150 g onions, sliced
1 tablespoon olive oil
2 tablespoons korma paste
100 ml single cream
100 g creamed coconut
1 tablespoon fresh coriander
1 tablespoon sliced almonds

Preparation

Parboil the parsnip and roast till them turn golden.
Heat the oil in a large pan. Add the onions and courgettes, fry for 5 minutes
Add the korma paste and cook for another 2 minutes
Add the single cream the creamed coconut, along with the parsnips.
Allow to simmer for 2 mins on a low heat.
Finally add the coriander and garnish with sliced almonds.