Serve up with some yellow lentil dahl, brown basmati rice...induces instant belly smiles!
ingredients:
3 yukon gold potatoes (or other type of potato), boiled
2 carrots, minced
1 cup cornmeal, half for rolling kofta in before baking
2 T Coconut Oil, melted gently (reserve 1 T for baking)
(Sauce)
1 onion, minced
1 T Coconut Oil
3 cloves garlic, minced
1/4 inch ginger, minced
1 can tomatoes
2 T cumin seeds
1 T curry powder
2 tsp. garam masala
to create:
1. For kofta, blend all ingredients (minus 1/2 cornmeal and 1 T Coconut Oil) in a food processor.
2.Preheat oven to 350 F.
3. Roll kofta in cornmeal and brush with Coconut Oil. Bake until crispy, about 20 minutes.
4. To make the sauce, sautee onions in coconut oil for 5 minutes. Add garlic, ginger, and spices. Saute for an additional 5 minutes. Add tomatoes, and simmer for 15 minutes.
5. Serve with brown basmati rice, dahl, or just straight up! BELLY SMILES, COMMENCE!