- 1 tablespoon salad oil
- 1 cup chopped onion
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, peeled and pressed
- 2 tablespoons curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 3 1/3 cups fat-skimmed chicken broth
- Turkey meatball mixture (directions follow)
- 3 tablespoons cornstarch
- 4 to 6 cups hot cooked rice
- 1/2 pound (about 2 qt.) baby spinach leaves, rinsed and crisped
- Apricot-lemon chutney
- Plain nonfat yogurt
- calories 556
- caloriesfromfat 24 %
- protein 36 g
- fat 15 g
- satfat 3.3 g
- carbohydrate 69 g
- fiber 6.3 g
- sodium 939 mg
- cholesterol 136 mg
How to Make It
In a 12-inch frying pan or 5- to 6-quart pan over medium-high heat, stir oil, onion, ginger, and garlic until onion is limp, about 8 minutes. Add curry powder, cumin, and cayenne; stir until spices are fragrant, about 1 minute. Add 3 cups broth and bring to a boil over high heat.
Shape turkey meatball mixture into 1-inch balls and drop, as formed, into boiling broth. Cover and simmer over low heat until meatballs are no longer pink in center (cut to test), 6 to 8 minutes.
In a small bowl, mix cornstarch and 1/3 cup broth. Add to pan, stirring until sauce boils, about 2 minutes. Add salt to taste.
Mound rice on dinner plates; surround with spinach, and spoon meatballs and sauce over rice and spinach. Add chutney and yogurt to taste.
Turkey meatball mixture. In a bowl, mix 1 pound ground lean turkey, 1 large egg, 1/4 cup fine dried bread crumbs, 1 teaspoon ground coriander, 1/3 cup chopped onion, and 1 teaspoon salt until well blended.