Hot Turkey Curry Salad Recipe

Name: Hot Turkey Curry Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Plain nonfat yogurt

Servings: persons

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
Plain nonfat yogurt

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.

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon salad oil, 1 cup chopped onion, 1 tablespoon minced fresh ginger, 2 cloves garlic, peeled and pressed, and more.

Yes, Hot Turkey Curry Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Turkey Curry Salad

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