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29/04/2017
St Marys Memorial Hospital Foundation: A Gala Celebration
Fundraising Gala / Dinner, Live Auction and Dance / Keynote Speaker: Jessica Holmes / SOLD OUT
01/05/2017
Blood Donor Clinic - St. Marys
4:00 pm to 8:00 pm / Pyramid Rec Centre
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Healthy Cooking for People with Diabetes
Improving Stroke Care in Huron Perth
HPHA Celebrates Official Ribbon Cutting
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Two-For-One Win for Pharmacy!
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
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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

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