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18/10/2017
Moving Forward With Stroke - Goderich
2:00 pm to 3:30 pm / Goderich: Harbor Hills Retirement Community / A drop-in support group for adult stroke survivors and caregivers!
18/10/2017
26th Annual Paediatric Day Conference
Best Western Plus The Arden Park Hotel / Stratford / 11:30 am to 4:35 pm / For Family Physicians, Specialists and Allied Health involved in the primary care of children / Registration Required
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Around The Alliance!
Volunteer Spotlight: Mary Jane
New Partnership With The Change Foundation Announced!
Volunteer Spotlight: Bernice
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
New Dedicated Space at HPHA Solidifies Commitment to Teaching and Mentorship
HPHA & AMGH Adding PatientKeeper CPOE & Medication Reconciliation to Clinical Automation System
Patients as Partners
From Patient to Volunteer: Brent's Story
HPHA Celebrates Successful 2016/17 Year
HPHA Receives Health Infrastructure Renewal Funding
Moving Forward With Stroke
Board of Directors Meeting Highlights!
From Hospital to Home: Canadian Malnutrition Week
Be The Type to Give Life!
Happy MDRD Week!
What's For Dinner Wednesday!
26th Annual Paediatric Day Conference Speaker Presentations
Health Care Heroes Radiothon - October 21
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

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