“A mild curry with a bit of a difference. Even though the recipe doesn't call for it i like to roast the parsnips as it adds a bit of texture to the meal. You can use your leftover parnips from your sunday roast.Also freezes well.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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