Photo: Swathi Handique
Turkey & parsnip curry
8 ingredients
Serves 4
openrecipes
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
Estimated Nutrition (whole recipe, rough)
711
Calories
56g
Protein
19g
Fat
79g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp vegetable oil
- 2 onions , halved through the root and thinly sliced
- 500g parsnips , peeled and cut into chunks
- 5 tbsp Madras curry paste
- 400g can chopped tomatoes
- 500g/1lb 2oz boneless cooked turkey , cut into chunks
- 150g pot low-fat natural yogurt
- cooked basmati rice , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes