Turkey & parsnip curry

basmati rice curry paste healthy natural yogurt parsnip parsnips turkey turkeys xmas

N/A

Source

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

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.