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Turkey & parsnip curry
- 2 tbsp vegetable oil
- 2 onions , halved through the root and thinly sliced
- 500g parsnips , peeled and cut into chunks
- 5 tbsp Madras curry paste
- 400g can chopped tomatoes
- 500g/1lb 2oz boneless cooked turkey , cut into chunks
- 150g pot low-fat natural yogurt
- cooked basmati rice , to serve
Directions:View on BBC Good Food
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