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Turkey & parsnip curry

Turkey & parsnip curry

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A star rating of 4.4 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Total time
    • 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

  • Freezable
  • Healthy
Nutrition:
HighlightNutrientUnit
kcal406
fat15g
saturates2g
carbs27g
sugars16g
fibre8g
protein43g
low insalt1.22g
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Ingredients

  • 2 tbsp vegetable oil
  • 2 onions , halved through the root and thinly sliced
  • 500g parsnip , 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
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.

Recipe from Good Food magazine, January 2003

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Overall rating

A star rating of 4.4 out of 5.18 ratings
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