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23/01/2018
Blood Donor Clinic - Stratford
1:00 pm to 7:00 pm / Christian Reformed Church
24/01/2018
Blood Donor Clinic - Goderich
1:00 pm to 7:00 pm / Knights of Columbus Hall
At any given time in Ontario, 1,500 men, women and children are waiting for a life-saving organ transplant.
Around The Alliance!
New Partnership With The Change Foundation Announced!
Volunteer Spotlight: Bernice
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
From Patient to Volunteer: Brent's Story
HPHA Celebrates Successful 2016/17 Year
HPHA Receives Health Infrastructure Renewal Funding
Moving Forward With Stroke
26th Annual Paediatric Day Conference Speaker Presentations
Diabetes Support Group!
R.E.A.L Life Perspectives: Emergency Medicine
Make Giving Life One of Your New Year's Resolutions
Welcome Ellie-Mae! First Baby of 2018!
Connecting the Dots for Caregivers - Newsletter #2
Volunteers of Stratford General Hospital Raffle - 3 Fantastic Prizes!
HPHA Bed Pressures Mount
What's For Dinner Wednesday!
HPHA in the Media
HPHA's Twitter Protocol
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Blood Donor Clinics
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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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