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 quarts.) baby spinach leaves, rinsed and crisped Apricot-lemon chutney (recipe follows)
• •Plain nonfat yogurt

Directions

1. 1In 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. 2Shape 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. 3In 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. 4Mound rice on dinner plates; surround with spinach, and spoon meatballs and sauce over rice and spinach. Add chutney and yogurt to taste.
5. 5Turkey 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.
6. 6Apricot-lemon chutney. Rinse 1 lemon (6 oz.). With a vegetable peeler, pare yellow skin from lemon and finely chop. With a knife, cut off and discard white pith. Coarsely chop lemon, discarding seeds. In a 1- to 2-quart pan over high heat, bring to a boil 1 cup water, lemon peel, chopped lemon (with juice), 1 cup dried apricots, 1/2 cup sugar, 1 tablespoon each minced fresh ginger, coriander seed, mustard seed, and 1/2 teaspoon hot chili flakes. Reduce heat, cover, and simmer for 5 minutes. Uncover and boil over medium heat, stirring often, until most of the liquid is absorbed, 10 to 12 minutes. Add salt and 1 to 2 tablespoons lemon juice, to taste. Cool. Serve or cover and chill up to 3 days. Makes about 1 1/2 cups.