Indian Turkey Kofta | Canadian Turkey

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) https://www.canadianturkey.ca/recipes/batch-turkey-meatballs/

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.

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.

Selected by Thirst for Knowledge Inc.

Gentle malty beer; ale with some nice bitterness.

Match the naan and rice with a gentle malty beer and also reduce the spice a little with an ale that has some nice bitterness to it.