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Step 1
In a large heavy-based saucepan, heat oil over medium; cook onion, ginger, garlic and two-thirds of the chilli, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add mince, cook, stirring, until browned.
Step 2
Add tomatoes; cook uncovered, stirring occasionally, about 20 minutes or until mince is cooked through and mixture has thickened. Season with salt.
Step 3
Stir in remaining chilli and peas; cook, uncovered, until peas are tender. Stir through juice and yoghurt.
Step 4
Serve with chapatti, fresh mint sprigs and raita, if desired.