- Cook Time: 20 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 406
- Carbohydrate Content: 27g
- Fat Content: 15g
- Fiber Content: 8g
- Protein Content: 43g
- Saturated Fat Content: 2g
- Sodium Content: 1.22g
- Sugar Content: 16g
Turkey & parsnip curry Recipe
Turkey & parsnip curry is a Diabetes-friendly recipe for 4 people, takes only 20 mins; recipe has vegetable oil, onion and parsnip.
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
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 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.