Heat one tablespoon of olive oil in a large saucepan over a medium heat. Add two onions, halved and thinly sliced, and cook gently for 10 minutes until they are softened. Add 250g of leftover parsnips, cut into chunks, and 200g of leftover roast potatoes, cut into cubes, and stir well. Spoon in five tablespoons of Madras curry paste, a 400g tin of chopped tomatoes and a pinch of salt, and stir well. Add 200ml of water, increase the heat and bring to the boil. Reduce the heat, cover and simmer for five minutes. Add 500g of leftover turkey, cut into chunks. Cover the pan again and simmer for a further five minutes until the turkey is heated through. Remove from the heat and stir in 150g of low-fat natural yoghurt. Serve immediately.
Turkey Curry with Potatoes
You may also like