Turkey and vegetable curry
Serves: 4
Takes: 45 mins
30ml sunflower oil
1 onion, chopped
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
75g button mushrooms
500g jar medium curry sauce
500g cooked and chopped turkey
Salt and ground black pepper
Handful chopped coriander
2 sachets boil in bag basmati rice
50g fresh or frozen cranberries
Handful chopped parsley
1. Heat the oil in a large flame-proof pot or saucepan.
2. Add the onions, parsnips and carrots, cook stirring for 2-3 mins. Add the mushrooms and curry sauce. Cook covered for 10-12 mins. Stir in the turkey, cook for a further 10 mins. Season with salt and ground black pepper. Stir in the coriander just before serving.
3. Meanwhile cook the basmati rice for 10 mins. Stir the cranberries and parsley into the cooked rice and serve with the curry. Garnish with the chopped parsley.
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