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Turkey and Parsnip Curry

We adore parsnips, but if you are not partial to them, simply use carrots (or a combo of both) instead. This is a lovely and easy curry — not overly hot, but full of flavor. Feel free to sub in cooked chicken, or even use uncooked turkey or chicken: simply add the bite-size pieces when you stir in the curry paste. Serve over steamed brown rice and dolloped with plain yogurt. Yum!

Turkey and Parsnip Curry

2 tbs. vegetable oil
2 onions, halved through the root and thinly sliced
2 cups chopped parsnips
4 tbs. curry paste
14 oz. can chopped tomatoes
2 cups cooked turkey, cut into large bite-size pieces
½ cup frozen peas
⅔ cup plain yogurt
basmati rice, to serve

Heat the oil in a large saucepan, add the onions and parsnips and cook gently for 10 minutes until the parsnips begin to softened and the onion is lightly colored. Stir in the curry paste, then add the tomatoes and ⅔ tomato can of water. Bring to a boil, reduce to simmer, partially cover and cook for 15-20 minutes until the parsnips are tender.

To finish, stir in the turkey and cook for 5 minutes to heat through. Lightly swirl in the yogurt and serve over basmati rice.

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