Turkey & parsnip curry

Turkey & parsnip curry

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(13 ratings)

Ready in 40-50 minutes

Easy

Serves 4
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

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition:

  • kcal406
  • fat15g
  • saturates2g
  • carbs27g
  • sugars16g
  • fibre8g
  • protein43g
  • salt1.22g
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Ingredients

  • 2 tbsp vegetable oil
  • 2 onion, halved through the root and thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g parsnip, peeled and cut into chunks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

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

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 150g pot low-fat natural yogurt
  • cooked basmati rice, to serve

Method

  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.

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Comments, questions and tips

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anamarie15
31st Dec, 2013
Lovely flavour, just added a few small salad potatoes 2 thicken it a wee bit more..
jybay1
15th Jan, 2013
Fine but can't disguise the essential blandness of turkey.
sideshowsusie
24th May, 2012
2.05
Disappointing really. Might as well have used a jar - that's what the sauce tasted like. However, it is very easy to make but the parsnips take much longer than 20 minutes to soften. Maybe boil them in water first and use the water in recipe. This will speed things up.
lottiepat2
5th Jan, 2012
Very tasty indeed!!
pennykins7's picture
pennykins7
29th Dec, 2011
5.05
I used this recipe as a guide to use up my leftover lamb from Christmas. I added a load of potato chunks to the two sliced onions, as well as one chopped parsnip, one chopped carrot and three brussel sprouts, as that was all I had left in the fridge! I had a bit of Balti curry paste left, so I topped it up with Korma curry paste. Added the tomatoes and water as in the recipe, simmered, added lamb and some peas, simmered some more. Had naan bread with it. Quick, delicious and satisfying.....and still enough left for tomorrow's tea ;)
borofc
28th Dec, 2011
3.05
I tried this once but had to alter the recipe a little,forget the list of ingredients,just whack some bacon under the grill and toast some bread,ring your takeaway and order a proper curry,while you are waiting for the curry to come use the cooked bacon and toast for a sarny,damn sight quicker and easier....
borofc
28th Dec, 2011
3.05
I tried this once but had to alter the recipe a little,forget the list of ingredients,just whack some bacon under the grill and toast some bread,ring your takeaway and order a proper curry,while you are waiting for the curry to come use the cooked bacon and toast for a sarny,damn sight quicker and easier....
emmakanter68
4th Jan, 2011
5.05
Yummy and easy to make. I did half parsnips and potatos as my veg mix. I sprinkled some fresh chopped corriander on the top as an extra. Will definatley do this again.
anneparish
28th Dec, 2010
5.05
Made this today and made it last year too! Today I added a couple of fresh tomatoes and potatoes and used fresh chicken stock in stead of water - really delicious. Plenty for dinner tonight and some to freeze for later.
claudia21
7th Apr, 2010
Just made this from leftover Easter turkey using Pataks Jalfrezi paste as I didn't have Madras. It was a lovely, fragrant and fresh tasting dish, mild, fruity and rich. We thoroughly enjoyed it and will definitely be making it again. Oh, and I added a few potatoes as I was a parsnip short.

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