- Cut turkey breast into 1 inch (5 cm) chunks.
- Whisk together yogurt, curry, ginger, garlic and cinnamon; add turkey and stir to coat well. Set aside for 15 minutes.
- Meanwhile, heat oil over medium heat in large deep nonstick skillet. Cook shallots, stirring often, for about 7 minutes or until golden brown. Add rice, cardamom and cinnamon stick; cook, stirring for 1 minute. Add turkey chunks with yogurt mixture into the pan. Stir in broth and bring to a simmer. Cover and reduce heat to medium low and cook for about 20 minutes or until turkey is no longer pink inside and rice is tender.
- Uncover and stir in spinach and currants. Cover and cook for 2 minutes or until spinach is wilted.
Sprinkle with almonds and cilantro, if desired before serving.
Per serving: About 276 cal, 6 g total fat, 27 g carb, 3 g fibre, 28 g protein, 58 mg chol, 129 mg sodium. %RDI: iron: 12%, calcium 7%, vit A 1%, vit C 7%