- Ingredients
- 1 tbsp (15 mL) Canola Oil
- 1 small Onion, finely diced
- 2 cloves Garlic, minced
- 1 tbsp (15 mL) grated fresh Ginger
- 2 tsp (10 mL) Curry Powder
- 1 tsp (5 mL) ground Cumin
- 1 tsp (5 mL) Hot Pepper flakes
- 1 cup (250 mL) ground raw Cashews
- 1 can (28 oz/796 mL) crushed Tomatoes
- 1 tsp (5 mL) Salt
- ¾ cup (180 mL) low-fat plain Yogurt
- 2 tbsp (30 mL) unsalted Butter
- 1 batch cooked Turkey Meatballs, thawed (see Batch Turkey Meatballs recipe)
- Directions
- In large non-stick skillet, heat oil over medium heat and cook onion, garlic, ginger, curry powder, cumin and hot pepper flakes for about 4 minutes or until softened. Add ground cashews and stir to coat and cook for 1 minute. Add tomatoes and salt; bring to a simmer. Cook for 5 minutes. Add yogurt and butter and stir until butter is melted. Add meatballs, cover and simmer for about 5 minutes or until meatballs are heated through.
- Tip
- If using frozen meatballs be sure to simmer them for about 15 minutes before adding yogurt, to make sure they are fully thawed and warmed through.
