Turkey & parsnip curry

• vegetable oil↗2 tbsp tbsp
• onions↗2

  halved through the root and thinly sliced

• parsnip↗500g g

  peeled and cut into chunks

• Madras curry paste↗5 tbsp tbsp
• chopped tomatoes400g can g
• boneless cooked turkey↗500g/1lb 2oz g

  cut into chunks

• low-fat natural yogurt↗150g pot g
• cooked basmati rice↗

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.