Search our range and recipes

Royal Parsnip & Courgette Korma (Slow Cooker)

A delectable Korma for your slow-cooker, this one is full of vegetables and uses our Korma Cooking sauce - meaning there is limited hassle involved. It is easy to prepare, and the flavours infuse the vegetables in such a delightful way you will find this utterly delicious.

1 out of 3 Difficulty
1 out of 3 spice levels Mild
3h 20m Preparation

Ingredients

Serves 4 people

  • 1 tbsp vegetable oil
  • 300g parsnip, diced (15mm pieces)
  • 300g courgettes, diced (15mm pieces)
  • 150g onion, chopped
  • 1 x 450g jar Patak's Korma Cooking Sauce
  • 200ml water or vegetable stock
  • 1 tbsp fresh coriander, chopped
  • 1 tbsp almonds, sliced

Method

  1. Heat the oil in a pan and sauté the onions for 3 - 4 minutes until light golden brown.
  2. Add the parsnip and courgettes 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 slow cooker. Cook on high for 1 - 1½ hours or on low for 2½ - 3 hours.
  4. Garnish with the fresh coriander leaves and sliced almonds

  • Serves 4 people

    • 1 tbsp vegetable oil
    • 300g parsnip, diced (15mm pieces)
    • 300g courgettes, diced (15mm pieces)
    • 150g onion, chopped
    • 1 x 450g jar Patak's Korma Cooking Sauce
    • 200ml water or vegetable stock
    • 1 tbsp fresh coriander, 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 courgettes 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 slow cooker. Cook on high for 1 - 1½ hours or on low for 2½ - 3 hours.
    4. Garnish with the fresh coriander leaves and sliced almonds

Complement this dish with these products