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
6
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40-50 minutes
Super healthy
- 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.
- 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.
- 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
Recipe from Good Food magazine, January 2003.
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http://www.bbcgoodfood.com/recipes/1380/
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40-50 minutes
Super healthy
Ingredients
406 kcalories, protein 43g, carbohydrate 27g, fat 15 g, saturated fat 2g, fibre 8g, salt 1.22 g
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