Turkey and vegetable curry
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Here's an easy and tasty meal that you can make with your leftover turkey
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Cooking time: 45 mins
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Serves: 4
Ingredients
- 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
Method
- Heat the oil in a large flame-proof pot or saucepan.
- 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.
- 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.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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