Turkey and Parsnip Curry

Name: Turkey and Parsnip Curry
Total time: 50 min
Yield: Serves 4
Cuisine: indian
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

4.40 (19)

⏱ 50 mins 🍽 Serves 4 🌶 indian ✅ Easy 🏷 Main course

This Indian-inspired dinner is a fantastic way to use up leftover turkey. It combines parsnips and turkey in a rich, spiced tomato sauce, all prepared in a single saucepan for minimal washing up. The dish is finished with a swirl of yogurt and served with basmati rice, making it a comforting and convenient meal for four people.

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

Warm the oil in a saucepan, then cook the sliced onions for 10 minutes until soft and lightly golden. Mix in the parsnip chunks.
Stir the Madras curry paste into the pan, followed by the chopped tomatoes and a pinch of salt. Pour in 1½ canfuls of water and bring to a boil. Lower the heat, cover the pan, and let it simmer for 15-20 minutes until the parsnips are just tender.
Add the turkey pieces, cover the saucepan once more, and simmer for a further 5 minutes to heat the turkey thoroughly. Take the pan off the heat. (You can cool and freeze the curry for up to 2 months at this stage.) Gently fold in the yogurt and accompany with basmati rice.

Nutrition (per serving)

Calories406 kcal

Fat15 g

Saturates2 g

Carbs27 g

Sugars16 g

Fibre8 g

Protein43 g

Sodium488 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisineindian

DietHealthy