- 2 tbsp vegetable oil
- 2 onions, halved through the root and thinly sliced
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- 500g parsnip, peeled and cut into chunks
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 5 tbsp Madras curry paste
- 400g can chopped tomatoes
- 500g/1lb 2oz boneless cooked turkey, cut into chunks
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- 150g pot low-fat natural yogurt
- cooked basmati rice, to serve
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 ownAdd 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.