Christmas and New Year is just over and you must be looking to get back to routine. During this time of the year, most of us binge a lot and it is now time to switch to a healthier diet. The delicious turkey and parsnip curry is the perfect way to begin a power packed New Year. It not only satiates your cravings for tasty food, it is filled with nutrition. And if you wish to get back in shape and fulfill your resolutions for a fitter body, try out this amazing curry.
It is easy to make and can also be kept in the refrigerator for later use. While the dish tastes great with Basmati rice, you can always alternate with Brown rice or whole wheat bread, if you are looking towards healthier options. This is also a one-pot dish and therefore, saves a lot of time and effort. If you are looking to save time, make this dish over the weekend and keep it in the refrigerator, Use small portions throughout the week.
Let’s Find Out How You Can Prepare This Tasty And Delicious Turkey And Parsnip Curry At Home:
Preparation Time: 15 Minutes
Cooking Time: 45 Minutes
Boneless cooked turkey: 500 grams
Parsnip: 500 grams
Onions: 2 pieces
Tomatoes: 400 grams
Low fat yogurt: 150 grams
Vegetable oil: 2 tablespoon
Madras curry paste: 5 tablespoon
Basmati rice: to serve
Mix vegetables(Potatoes, squash, carrots, chickpeas): Optional
Method For Preparation:
Cut the parsnip into medium sized cubes. Make thin slices of onion and keep it ready. Bring out any leftover turkey from the refrigerator and cut it into small chunks.
Heat some oil in a pan. Add the onion pieces to the hot oil. Fry until they are soft and light golden color. Stir in parsnip chunks and let it cook. If you like, add in a few pieces of carrots, potatoes or squash at this point. All these vegetables taste great with turkey. To make it healthier and tastier, add in a can of lentils of your choice or chickpeas. Frozen peas also taste brilliant with this dish.
To prepare the gravy for the dish, add finely chopped tomatoes. Stir in Madras curry paste dissolved in a little bit of water. Season the mixture with salt. Stir everything and add one and half cups of water. Let it come to a boil. Cover and let it simmer for 15 to 20 minutes until the vegetables are soft and tender.
When the parsnips are soft, add the cooked turkey pieces. Cover the pan and let it simmer for another 5 to 7 minutes. Whisk the low fat yogurt and stir it into the gravy. Keep mixing to prevent the yogurt from curdling. When you stir in yogurt, make sure that the flame is either low or switched off. Mix well and then slowly increase the flame.
If you wish to freeze the curry, do not add the yogurt. The cooked curry can be kept in the refrigerator for a month or so.
Serve the hot curry with a plate of plain Basmati rice. To cook the Basmati rice, soak the rice in water for 30 minutes before cooking. Take a large pan with enough water. Pour the rice in it when the water is hot. Add salt and let it boil. When the rice is well done remove from heat and drain the excess water.