Hot Turkey Curry Salad

By Sunset
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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


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

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