Zucchini-Parsnip Moghlai

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 2 cups diced zucchini
• 1 cup diced parsnips
• 1/2 cup vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro

Directions

1. In a large skillet over medium-high heat, heat the olive oil. Add the cumin and mustard seeds and stir for 1 minute.
2. Add the onion, garlic, and jalapeno and sauté for 5 minutes, stirring occasionally.
3. Add the zucchini and parsnips and cook for an additional 5 minutes, stirring occasionally.
4. Add the vegetable broth, salt, and black pepper and simmer for 10 minutes, stirring occasionally.
5. Serve over brown rice and top with cilantro.

Interesting Facts

• Moghlai is an Indian-style dish typically made with meat.
• This vegetarian version is a great way to enjoy the flavors of Indian cuisine without the meat.
• Zucchini and parsnips are both packed with essential vitamins and minerals.