Hot Turkey Curry Salad

Photo: James Carrier
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 556
  • Calories from fat: 24%
  • Protein: 36g
  • Fat: 15g
  • Saturated fat: 3.3g
  • Carbohydrate: 69g
  • Fiber: 6.3g
  • Sodium: 939mg
  • Cholesterol: 136mg


  • 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


  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.
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