Indian - Royal Parsnip and Courgette Korma

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Royal Parsnip and Courgette Korma

Preparation 20 min

Cooking 1 ½ hour (COOKED ON HIGH) OR 3 HOURS (COOKED ON LOW)

1 tbsp Vegetable oil

300g Parsnip, diced (15mm pieces)

300g Courgette, diced (15mm pieces)

150g Onion, chopped 1 Jar (540g)

Patak¢s Korma Cooking Sauce

200ml Water or vegetable stock

1 tbsp Fresh coriander leaves, chopped

1 tbsp Almonds, sliced

 

Heat the oil in a pan and saut & #233; the onions for 3 - 4 minutes until light

golden brown.

2Add the parsnip and courgette and stir-fry with the onion for a few minutes.

3Add the Patak¢s Korma Cooking Sauce and water or vegetable stock, mix well and

transfer to your Kenwood Curry Cooker. Cook on High for 1 - 11/2 hours or on Low

for 21/2 - 3 hours.

4Garnish with the fresh coriander leaves and sliced almonds.

Serve hot with Pudhina Pulav (Mint Flavoured Rice) or simply with basmati rice,

chapattis or naan bread.

 

Meena Pathak - Flavours of India - Delicious Slow Cook Recipes

 

 

Now, for Korma sauce, it's a very difficult thing. Try to find it readymade in

the ethnic part of supermarkets because when you find it in a recipe book or on

the web it's found as part of a ch***n recipe and adapted to vegetarian dishes,

so I don't know which part of the recipe would be this sauce.... If somebody can

help, he/she's most welcome!