Turkey & parsnip curry
- Preparation and cooking time
- Total time
- Ready in 40-50 minutes
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp vegetable oil
- 2 onionshalved through the root and thinly sliced
- 500g parsnippeeled and cut into chunks
- 5 tbsp Madras curry paste
- 400g can chopped tomatoes
- 500g/1lb 2oz boneless cooked turkeycut into chunks
- 150g pot low-fat natural yogurt
- cooked basmati riceto serve
Nutrition:
- kcal406
- fat15g
- saturates2g
- carbs27g
- sugars16g
- fibre8g
- protein43g
- salt1.22glow
Method
step 1
Heat the oil in a saucepan, add the onions and fry gently for 10 minutes until they are softened and lightly coloured. Add the parsnips and stir well.
step 2
To make the curry, stir in the curry paste, then add the tomatoes with a little salt, and stir well. Add 1½ canfuls of water and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes, until the parsnips are just tender.
step 3
To finish, stir in the turkey chunks, cover the pan again and simmer for a further 5 minutes until the turkey is heated through. Remove from the heat. (The curry can now be cooled and frozen for up to 2 months.) Lightly swirl in the yogurt and serve with basmati rice.
