Best Turkey Parsnip Curry Recipes

TURKEY & PARSNIP CURRY

Turkey & parsnip curry image

This post-Christmas curry is full of flavour and so easy to make - even better, it's all cooked in one pan, so there's very little washing up

Provided by Good Food team

Categories Dinner

Time 50m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 406 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 43 grams protein, Sodium 1.22 milligram of sodium

TURKEY & PARSNIP CURRY

TURKEY & PARSNIP CURRY image

Categories turkey

Yield 4

Number Of Ingredients 8

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

Steps:

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.