Hot Turkey Curry Salad

Hot Turkey Curry Salad
Photo by James Carrier

Ingredients

  • 3 tablespoons cornstarch
  • 2 cloves garlic, peeled and pressed
  • 1 cup chopped onion
  • 4 to 6 cups hot cooked rice
  • 4 to 6 cups hot cooked rice
  • Plain nonfat yogurt
  • 1 tablespoon minced fresh ginger
  • + 9 more ingredients
    • 2 tablespoons curry powder
    • Salt
    • ¼ teaspoon cayenne
    • Apricot-lemon chutney
    • 1 tablespoon salad oil
    • ½ teaspoon ground cumin
    • ½ pound (about 2 qt.) baby spinach leaves, rinsed and crisped
    • Turkey meatball mixture (directions follow)
    • 3 1/3 cups fat-skimmed chicken broth

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 turk...

View full recipe at My Recipes

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