Name: Turkey & parsnip curry
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 2 onions halved through the root and thinly sliced; 500g parsnip peeled and cut into chunks; 5 tbsp Madras curry paste; 400g can chopped tomatoes; 500g/1lb 2oz boneless cooked turkey cut into chunks; 150g pot low-fat natural yogurt; cooked basmati rice to serve

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Turkey & parsnip curry

Turkey & parsnip curry

Good Food team

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Serves 4

Easy

Total time: 50 mins

Ready in 40-50 minutes

A star rating of 4.4 out of 5.19 ratingsRate

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This post-Christmas curry is full of flavour and so easy to make - even better, it's all cooked in one pan, so there's very little washing up

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
2 onions

halved through the root and thinly sliced
500g parsnip

peeled and cut into chunks
5 tbsp Madras curry paste
400g can chopped tomatoes
500g/1lb 2oz boneless cooked turkey

cut into chunks
150g pot low-fat natural yogurt
cooked basmati rice

to serve

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Nutrition: per serving

kcal406
fat15g
saturates2g
carbs27g
sugars16g
fibre8g
protein43g
salt1.22g

low

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.

RECIPE TIPS

MAKE IT YOUR OWN

Add other vegetables – potatoes, carrots, celeriac or squash would all taste great. Make it go further by stirring in a drained and rinsed can of chickpeas or lentils with the turkey. Toss in a few handfuls of frozen peas or leaf spinach 3 minutes before the end.

Recipe from Good Food magazine, January 2003

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A star rating of 4.4 out of 5.19 ratings

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