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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
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 |
Directions:
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. 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. 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. 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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