turkey and parsnip curry

Serves: 3

Ingredients:
2 tablespoons vegetable oil
2 onions, halved through the root and thinly sliced
500g parsnip, peeled and cut into chunks
5 tablespoons madras curry paste
400g can chopped tomatoes
500g boneless cooked turkey, cut into chunks
150g pot low-fat natural yogurt
cooked brown rice, to serve

Method:
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.
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.
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. lightly swirl in the yogurt and serve with brown rice.