:) Turkey & parsnip curry Serves 4 Diabetes-friendly recipes Nutrition kcalories 406 protein 43g carbs 27g fat 15g saturates 2g fibre 8g sugar 16g salt1.22g 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: *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 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. *(The curry can now be cooled and frozen for up to 2 months.) *Lightly swirl in the yogurt and serve with basmati rice. Recipe: my Good Food ✿´`*•.✿ Follow me for recipes, fun & handy tips, motivation, DIY ideas and a few funny posts as well. Feel free to share your favourite things. To order your TRIMdown and begin your weightloss journey to a healthier you > click here: trimdownwithberyl ✿´`*•.✿
Posted on: Sun, 25 Jan 2015 08:15:30 +0000
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