Malai Kofta Veggie Meatballs

INGREDIENTS: 

Meatballs/Kofta

1 cup frozen sweet peas 

1 large Japanese yams 

1/4 cup pine nuts

2 tbs coconut cream

1 tbs coconut flour 

1/4 cup tapioca flour

salt to taste

Malai Curry Sauce

2 tbs coconut oil

1/2 tsp ground cumin

1 large yellow onion diced 

1 tbs onion powder 

1 inch knob ginger diced 

1/2 tsp turmeric powder 

1/2 tsp coriander powder 

1 3/4 cups water 

1 cup coconut cream 

1 tbs tamarind paste 

cilantro leaves and sliced purple onion for garnish (optional) 

salt to taste 

DIRECTIONS: 

Bake yam in oven under 425 degrees F until soft. Let cool and mash with fork in large glass bowl. Blanch peas, let cool and pulse in food processor for 3 second. Add to yams. Also add in pine nuts, coconut cream, coconut flour and salt. Mix well and roll into balls. Coat balls with tapioca starch and either air fry or bake, coating balls with oil at 425 degrees F until golden brown. Add coconut oil and cumin powder, coriander and onion powder to pan on medium heat. After a minute or so add in onions until golden brown then add ginger. After another minute add in turmeric. Remove from stove and let cool. Place in a blender along with tamarind paste and 3/4 cup water and blend until smooth. Add back to pan along with rest of water, coconut cream and cook for 5, add salt to taste. Lower heat let it simmer on low for 10 minutes. Adjust if needed. Turn of heat and add in koftas/meatballs right before serving and garnish with fresh cilantro leaves and sliced red onion.