• Wash and dry produce. • Quarter lemon. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate half the ginger (all for 4 servings). Thinly slice half the chili (all for 4).

• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. **Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), a big pinch of salt, and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. (Save basmati rice for another use.)**

• While rice cooks, in a medium microwave- safe bowl, combine 3⁄4 tsp sugar (1 1⁄2 tsp for 4 servings) and juice from two lemon wedges (four wedges for 4); stir to dissolve. • Add cabbage and 2 TBSP water (4 TBSP for 4); season with 1⁄4 tsp salt (1⁄2 tsp for 4) and pepper. Microwave for 1 minute. Taste and season with salt if needed. Set aside to pickle, stirring occasionally, until ready to serve.

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add curry powder and cook, stirring constantly, until fragrant, 30-60 seconds. • Add turkey* and garlic powder; season with salt (we used 3⁄4 tsp; 1 1⁄2 tsp for 4 servings) and pepper. Cook, breaking up meat into pieces, until lightly browned, 2-3 minutes. • Add scallion whites, 1⁄2 TBSP minced ginger (1 TBSP for 4), and sliced chili to taste. (Use all the chili if you like spicy food, or omit completely if you’re not a fan of heat!) Cook until softened, 2-3 minutes.

• Stir jam, sour cream, dried apricots, stock concentrate, 1⁄2 cup water (3⁄4 cup for 4 servings), and a squeeze of lemon juice into pan with turkey. Cook until liquid has slightly reduced and turkey is cooked through, 3-5 minutes. • Taste and season with salt and pepper.

• Fluff rice with a fork; taste and season with salt and pepper. • Divide rice and turkey mixture between bowls. Top with cabbage (draining first) and garnish with scallion greens. Serve.