Turkey & parsnip curry
Turkey Ingredients
2 tbsp vegetable oil
2 onions , split through the root and daintily cut
500g parsnip , stripped and cut into pieces
5 tbsp Madras curry glue
400g can hacked tomatoes
500g/1lb 2oz boneless cooked turkey , cut into pieces
150g pot low-fat regular yogurt
cooked basmati rice , to serve
Turkey Method
Stage 1
Heat the oil in a pot, add the onions and fry delicately for 10 minutes until they are relaxed and gently hued.
Add the parsnips and mix well.
Stage 2
To make the curry, mix in the curry glue, then, at that point, add the tomatoes with somewhat salt, and mix well.
Add 1½ canfuls of water and bring to the bubble.
Diminish the hotness, cover and stew for 15-20 minutes, until the parsnips are simply delicate.
Stage 3
To get done, mix in the turkey lumps, cover the skillet again and stew for a further 5 minutes until the turkey is warmed through.
Eliminate from the hotness. (The curry can now be cooled and frozen for as long as 2 months.)
Lightly twirl in the yogurt and present with basmati rice.
Cool Enjoy the Turkey and parsnip curry recipes.!!!Membuat-cemilan-nikmat-tempe-coklat.
Turkey and parsnip curry Video :
Turkey & parsnip curry VIDEO
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