Turkey & Parsnip Curry
This hearty Madras curry recipe blends tender parsnips and savory cooked turkey in a fragrant curry paste, creating a comforting dish that is perfect for a cozy evening meal. The aromatic spices and creamy yogurt add depth and richness to this satisfying meal, making it a delightful choice for dinner gatherings or family dinners. Serve the curry over fluffy basmati rice for a complete and flavorful meal that will warm your soul.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 406 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 43 grams protein
- Sodium Content: 1.22 milligram of sodium
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