Turkey & parsnip curry

Turkey & parsnip curry

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(15 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 onions, 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

    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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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rqn96q
13th Mar, 2009
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
21st Feb, 2009
4.05
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
5th Feb, 2009
5.05
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
27th Dec, 2008
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
22nd Oct, 2008
5.05
Made this with potatoes instead of parsnips, delicious, quick and great way to use up leftover turkey.
stormyraincloud
31st Mar, 2008
4.05
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
9th Jan, 2008
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
7th Jan, 2008
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
27th Dec, 2007
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
27th Dec, 2007
4.05
Just made this on Boxing day, very simple and excellent way to keep plugging away at the turkey.

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