Turkey & parsnip curry

Turkey & parsnip curry

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(13 ratings)

By

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Cooking time

Ready in 40-50 minutes

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition

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

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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.

Recipe from Good Food magazine, January 2003

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Comments

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anamarie15's picture

Lovely flavour, just added a few small salad potatoes 2 thicken it a wee bit more..

jybay1's picture

Fine but can't disguise the essential blandness of turkey.

sideshowsusie's picture
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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's picture

Very tasty indeed!!

pennykins7's picture
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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's picture
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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's picture
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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's picture
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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's picture
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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's picture

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.

rqn96q's picture

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.

joluckhurst's picture
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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.

helenmalbon's picture
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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.

dehvem's picture

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.

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

stormyraincloud's picture
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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.

hgriggs's picture

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.

janice_bradbury's picture

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!

lisablackie's picture

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!!!!

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

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