Turkey & parsnip curry

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 40-50 minutes
Freezable

Super healthy

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.
Try

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.

406 kcalories, protein 43g, carbohydrate 27g, fat 15 g, saturated fat 2g, fibre 8g, salt 1.22 g

Recipe from Good Food magazine, January 2003.

MasterChef Live

Taste team comment

'I liked the sound of this - the simpler it seems, the more likely I am to try it! The curry wasn't too hot, so the other flavours came through well.'

Latest comments and suggestions

  • 27 December 2007

    Paul rated and commented on this recipe

    4 stars

    Just made this on Boxing day, very simple and excellent way to keep plugging away at the turkey.

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  • 27 December 2007

    Mrs B commented on this recipe

    I made this recipe on boxing day but used korma paste instead as my local store didnt have the madras, really mild but it worked. I had so much turkey left over as we all were poorly on christmas day that I made two batched at once. If you decide to do this, do not simply double the amount of water as it doesnt reduce enough. It was really nice though!!!!

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  • 07 January 2008

    janb commented on this recipe

    Absolutely loved this and will make it again, maybe trying chicken next time. Froze, unfroze and reheated perfectly. Very easy and quite therapeutic to make!

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  • 09 January 2008

    HELEN commented on this recipe

    Really warming and tasty. It's an ideal way to use up the leftover turkey and I will be making it again next boxing day.

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  • 31 March 2008

    StormyRaincloud rated and commented on this recipe

    4 stars

    Found some turkey steaks in the back of the freezer so made this. doesn't have to be christmas :) really lovely flavour. We had it with couscous, and even my one year old loved it.

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  • 22 October 2008

    Alexandra rated and commented on this recipe

    5 stars

    Made this with potatoes instead of parsnips, delicious, quick and great way to use up leftover turkey.

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  • 27 December 2008

    Dave's Faves commented on this recipe

    Made this, this morning and have just had a taster. Its delicious. All my kids who came to visit this morning have tasted it, and I am now fighting them off! I put slightly less curry powder and added some sun-dried tomatoes. Really nice.

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  • 05 February 2009

    Helen rated and commented on this recipe

    5 stars

    Made this on Christmas Day and it was so quick and easy. Everyone really enjoyed it on Boxing Day and I will be making this again this year. I made extra and have also frozen some. I will try adding some potatoes next time too.

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  • 21 February 2009

    Jo L rated and commented on this recipe

    4 stars

    Enjoyed this using up some frozen turkey ! It is slightly heavy on the parsnip and I put in some mushrooms. The whole family enjoyed it.

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  • 13 March 2009

    Jeanie commented on this recipe

    Had this dish and it was deliciooouuusss!! It was so easy to make and simple to follow. I did mine with sweet potatoes instead of parsnips and was really nice and plenty left over. I have put this one in my binder will definatly do again.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 40-50 minutes
Freezable

Super healthy

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
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406 kcalories, protein 43g, carbohydrate 27g, fat 15 g, saturated fat 2g, fibre 8g, salt 1.22 g

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