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
Total time50 mins
Serves 4
2 tbsp vegetable oil2 onions, halved through the root and thinly sliced500g parsnip, peeled and cut into chunks5 tbsp Madras curry paste400g can chopped tomatoes500g/1lb 2oz boneless cooked turkey, cut into chunks150g pot low-fat natural yogurtcooked basmati rice, to serve
STEP 1Heat 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.STEP 2To 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.STEP 3To 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.
