A simple way to use up your leftover turkey, this sweet and spicy curry is the perfect pick me up dinner come boxing day. Serve with plain steamed rice, or as it is with a big chunk of naan bread to mop up the delicious sauce.
- 500g parsnips
- 500g leftover turkey
- 400g tin chopped tomatoes
- 2 onions
- 5 tbsp. curry paste of your choice - madras for spicy, korma for mild
- 2 tbsp. each oil and butter
- 400ml chicken stock
- 150g natural yoghurt
- Salt and pepper
- Small handful freshly chopped coriander
Peel and dice the parsnips. Peel and finely dice the onions. Shred the turkey.
Heat butter and oil in a frying paan and fry the onions until golden, soft and sweet. Add the parsnips and fry until golden, then add the curry paste. Fry until fragrant, then stir in the tomatoes, stock and some salt and pepper.
Simmer for 20 minutes or until the parsnip is tender. Add the turkey and simmer for 5-10 minutes or until warmed through. Take the pan off the heat and stir in the yoghurt. Sprinkle with fresh coriander.