Turkey Curry With Soba Noodles

Found this one in Sunset's Low Cholesterol Cookbook from the library. If you can't find soba noodles, substitute spaghettini.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  lb turkey breast, skinned, boned and cut in 1 inch chunks
• 1  large onion, thinly sliced
• 1  garlic clove, minced
• 1  tablespoon fresh ginger, grated
• 1  teaspoon crushed red pepper flakes
• 1  teaspoon ground coriander
• 1  teaspoon ground cumin
• 1  teaspoon ground turmeric
• 1⁄2 teaspoon fennel seed
• 1  cup chicken broth
• 1 (7 ounce) package  soba noodles
• 1  cup nonfat plain yogurt
• 1⁄4 cup unsalted cashews, roasted

Directions

1. Heat oil in 14 inch fry pan over medium heat. Add turkey and cook until browned on all sides. Remove from pan.
2. Add onion and garlic to pan. Cook until onion is soft, about 10 minutes. Add ginger and all the rest of the spices. Cook for about 1 minute.
3. Return turkey to pan. Add broth, reduce heat, cover and simmer til meat is no longer pink, about 20 minutes. Remove from heat.
4. While turkey is simmering, cook noodles in boiling water until barely tender to bite, drain well. Place in large, shallow serving bowl.
5. Stir yogurt into turkey mixture, then pour mixture over noodles. Garnish with cashews.