- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 406
- Fat Content: 15g
- Saturated Fat Content: 2g
- Carbohydrate Content: 27g
- Sugar Content: 16g
- Fiber Content: 8g
- Protein Content: 43g
- Sodium Content: 1.22g
Turkey & parsnip curry
- vegetable-oil - 2 tbsp vegetable oil
- onion - 2 onions, halved through the root and thinly sliced
- parsnip - 500g parsnip, peeled and cut into chunks
- curry-paste - 5 tbsp Madras curry paste
- chopped-tomato - 400g can chopped tomatoes
- turkey - 500g/1lb 2oz boneless cooked turkey, cut into chunks
- natural-yogurt - 150g pot low-fat natural yogurt
- basmati-rice - cooked basmati rice, to serve
- 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.
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.