Diabetes-friendly recipe for 4 people, takes only 20 mins; recipe has vegetable oil, onion, parsnip, curry paste, chopped tomato, turkey, natural yogurt and basmati rice.
Turkey & parsnip curry
Course: Diabetes-friendly
Servings
4
servings
Prep time
20 mins
Ingredients
- Vegetable Oil: 2 tbsp vegetable oil
- Onion: 2 onions, halved through the root and thinly sliced
- Chopped Tomato: 400g can chopped tomatoes
- Natural Yogurt: 150g pot low-fat natural yogurt
- Turkey: 500g/1lb 2oz boneless cooked turkey, cut into chunks
- Basmati Rice: cooked basmati rice, to serve
- Curry Paste: 5 tbsp Madras curry paste
- Parsnip: 500g parsnip, peeled and cut into chunks
Directions
- 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 1 1/2 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.
