Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the cashews. 

In a bowl, combine the turkey, curry powder, chopped ginger, and breadcrumbs. Season with salt and pepper; gently mix to combine. Shape the mixture into 10 tightly packed meatballs. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the meatballs. Cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides. Add the sliced carrots, sliced pepper, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. 

Add the tomato paste and tomato achaar to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are tender and the meatballs are cooked through.* Turn off the heat; stir in the vinegar. Taste, then season with salt and pepper if desired. Serve the cooked curry and meatballs over the cooked rice. Garnish with the sliced green tops of scallions and chopped cashews. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 165°F for turkey.