Christmas turkey and parsnip curry

Author: 
Paul Merry - Food Development Director
Serves: 
4
Prep time: 
15 mins
Cook time: 
50 mins
Ingredients: 
Ingredients:
  • 2 tbsp. vegetable oil
  • 2 onions, halved through the root and thinly sliced
  • 500g parsnips, 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: 
  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 some 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. Lightly swirl in the yogurt and serve with basmati rice.