Turkey & Parsnip Curry

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BBC Good Food
Nutrition per serving    (USDA % daily values)
CAL
509
FAT
70%
CHOL
62%
SOD
8%

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Ingredients for 4 servings

2.0 tbsp vegetable oil

150 g pot low-fat natural yogurt

2 onions , halved through the root and thinly sliced

5.0 tbsp Madras curry paste

cooked basmati rice , to serve

500.0g parsnips , peeled and cut into chunks

500 g /1lb 2oz boneless cooked turkey , cut into chunks

400 g can chopped tomatoes

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