Hot Turkey Curry Salad

Ingredients

• 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
• Salt
• 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

Preparation

1. 1. 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.
2. 2. 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.
3. 3. 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.
4. 4. Mound rice on dinner plates; surround with spinach, and spoon meatballs and sauce over rice and spinach. Add chutney and yogurt to taste.
5. 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.