SERVES 4 ♦ PREPARATION TIME: 20 MINUTES ♦ COOKING TIME: 11/2 HOURS (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
1. Heat the oil in a pan and sauté the onions for 3 - 4 minutes until light golden brown.
2. Add the parsnip and courgette and stir-fry with the onion for a few minutes.
3. Add 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.
4. Garnish with the fresh coriander leaves and sliced almonds. Serve hot with Pudhina Pulav or simply with basmati rice, chapattis or naan bread.
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
1. Heat the oil in a pan and sauté the onions for 3 - 4 minutes until light golden brown.
2. Add the parsnip and courgette and stir-fry with the onion for a few minutes.
3. Add 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.
4. Garnish with the fresh coriander leaves and sliced almonds. Serve hot with Pudhina Pulav or simply with basmati rice, chapattis or naan bread.
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