Turkey & Parsnip Curry

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

• Cooking Time Ready in 40-50 minutes
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  406

• Protein

  43g

• Carbs

  27g

• Fat

  15g

• Saturates

  2g

• Fibre

  8g

• Sugar

  16g

• Salt

  1.22g

Ingredients

• 2 tbsp vegetable oil
• 2 onions, halved through the root and thinly sliced
• 500g parsnips, 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

Directions

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.
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.
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.

Categories: All Christmas, Meat, Special Diets, Vegetables