Or any root vegetable, or a combination. I like the taste of the parsnips alone, but adding other roots is a good way to use different vegetables in the share.
Greens add a lovely color element here, besides the evident nutritional benefits. If using raw greens, put them in according to their cooking times–kale with the coconut milk, spinach with the turkey. If using cooked greens, add them with the turkey. You can also use frozen peas instead of greens, adding them at the end with the turkey.
You can use any cooked meat here, even fish, as well as beans, tofu or other vegetarian protein sources.
The recipe calls for curry paste, and curry powder is not really (purists will insist not at all) a substitute. Curry paste is traditionally used with coconut milk and curry powder with broths and water. That being said, if you only have curry powder on hand, mix it with some melted butter or ghee, or vegetable oil to make a paste. Curry paste is most often associated with Thai cooking, and powder more with Indian.
2 T vegetable oil or butter (ghee) or a combination
2 c thinly sliced onion or leeks (white and light green parts of leeks only)
3 – 4 T curry paste, of 1 T curry powder mixed with 1 T vegetable oil
4 c (peeled) sliced or chunked parsnips, or other roots, or a combination
2 c chopped (canned) tomatoes
1 (14 oz) can coconut milk
3 – 4 c chopped greens
4 c chopped, cooked turkey
2 c frozen peas, optional
1. In a large skillet or saucepan, heat the oil or melt the butter. Sauté the onions for about 10 minutes, until lightly colored. Add the curry paste and cook, stirring, for a minute or two, until fragrant. Add the parsnips and stir to coat with the curry/onion mixture. Cook for a couple of minutes, stirring.
2. Add the tomatoes and coconut milk, along with greens, if applicable. Bring to a gentle boil and reduce heat. If you want a soupy curry, cover, if not, leave uncovered and simmer for about 25 minutes, until parsnips are tender.
3. Stir in the cooked turkey, along with tender greens (spinach), or cooked greens, or peas. Heat through but do not bring back to the boil.