Home Site Map HPHA Intranet Contact Us Privacy Policy
You are Here : Home    News & Events    Around The Alliance!    What's For Dinner Wednesday!
 
<May 2017>
SMTWTFS
123456
78910111213
14151617181920
21222324252627
28293031
31/05/2017
Blood Donor Clinic - Goderich
1:00 pm to 7:00 pm / Knights of Columbus Hall
04/06/2017
Flying Club Breakfast
In support of the Stratford General Hospital Foundation MRI Fund / 8:00 am to 12:00 pm / Stratford Municipal Airport / Breakfast by donation
Between 25% to 33% of the population sneeze when they are exposed to light.
Around The Alliance!
HPHA Welcomes First Baby of 2017!
Volunteer Spotlight: Mary Jane
New Partnership With The Change Foundation Announced!
Volunteer Spotlight: Bernice
Board of Directors Highlights - March 2017
Nutrition Tips for Shift Workers
Improving the Experience for Outpatients at HPHA
Kick Sugary Drinks to the Curb!
St. Marys Memorial Hospital is Looking for Volunteers!
West Building Entrance Opens at Stratford General Hospital on March 27
Leading the Way to Quality Data!
Here for our Patients from Head to Toe!
To Our Volunteers: Thank You!
You Have The Power To Give Life!
May 1st is Doctors' Day! Our Docs Rock!
Happy Nursing Week!
Physio Helps Lives!
New Dedicated Space at HPHA Solidifies Commitment to Teaching and Mentorship
HPHA & AMGH Adding PatientKeeper CPOE & Medication Reconciliation to Clinical Automation System
Speak Well. Hear Well. Live Well.
What's For Dinner Wednesday!
Perth County Flying Club Breakfast is June 4th!
Patients as Partners
HPHA in the Media
HPHA's Twitter Protocol
Media Releases
Blood Donor Clinics
Find a Family Doctor or Nurse Practitioner
Website Feedback
What's For Dinner Wednesday!
What's For Dinner? Turkey & Parsnip Curry

This curry is full of flavour and it's cooked in one pan - so very little clean up!

Image: BBC Good Food

Ingredients

  • 2 tbsp vegetable oil
  • 2 onions, halved through the root and thinly sliced
  • 500g parsnip, peeled and cut into chunks
  • 5 tbsp Madras curry paste
  • 400g can chopped tomatoes
  • 500g/1lb 2oz boneless cooked turkey, cut into chunks
  • 150g low-fat natural yogurt
  • cooked basmati rice, to serve
Directions
  1. Heat the oil in a saucepan, add the onions and fry gently for 10 minutes until they are softened and lightly coloured. Add the parsnips and stir well.
  2. To make the curry, stir in the curry paste, then add the tomatoes with a little salt, and stir well. Add 1½ canfuls of water and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes, until the parsnips are just tender.
  3. To finish, stir in the turkey chunks, cover the pan again and simmer for a further 5 minutes until the turkey is heated through. Remove from the heat. (The curry can now be cooled and frozen for up to 2 months.) Lightly swirl in the yogurt and serve with basmati rice.

Source: BBC Good Food

Are you or someone you love living with Diabetes? Find out about the services we offer by clicking here!