Carrot and Chickpea Balls in Coconut Curry Sauce

Ingredients

• 1 cup chickpeas, cooked and drained
• 1 cup carrots, grated
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup fresh cilantro, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon olive oil
• Optional: 1 teaspoon smoked paprika for a smoky flavor
• Optional: A pinch of chili flakes for added spice
• 1 tablespoon coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• Salt to taste
• Fresh cilantro for garnish
• Optional: 1 tablespoon tomato paste for richness
• Optional: 1 tablespoon lemon juice to balance flavors

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, garlic, and a pinch of salt. Pulse until you achieve a coarse mixture.
3. Transfer the chickpea mixture into a bowl. Add grated carrots, breadcrumbs, chopped cilantro, onion, cumin, coriander, turmeric, and olive oil. Mix well until combined.
4. Form the mixture into small balls, about the size of a tablespoon, and place them on the prepared baking sheet.
5. Bake in the preheated oven for 25-30 minutes or until the balls are golden brown and firm to the touch.
6. In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
7. Stir in the minced garlic and grated ginger, cooking until fragrant, approximately 1-2 minutes.
8. Add curry powder, garam masala, and turmeric. Stir continuously for 1 minute.
9. Pour in the coconut milk and vegetable broth. Stir well to combine.
10. Bring the sauce to a gentle simmer and cook for 10-15 minutes, allowing it to thicken slightly.
11. Before serving, taste the sauce and adjust seasoning if necessary. Stir in fresh cilantro.