Turkey & parsnip curry

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Good Food

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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.

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

'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

• Paul

  27 December 2007

  Paul rated and commented on this recipe

  

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

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• Mrs B

  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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• janb

  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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• HELEN

  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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• StormyRaincloud

  31 March 2008

  StormyRaincloud rated and commented on this recipe

  

  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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• Alexandra

  22 October 2008

  Alexandra rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 4

Preperation and cooking times

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

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

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