Potato Balls with Garam Masala

Ingredients

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• Medium Potatoes Medium Potatoes 2 2
• Red Lentils Red Lentils 100g 1/2 cup
• Water Water 250ml 1 cup
• Ground Cumin Ground Cumin 1 tsp 1 tsp
• Dried Cilantro Dried Coriander 1 tsp 1tsp
• Sea Salt Sea Salt 1 tsp 1 tsp
• Coconut Oil Coconut Oil 3 tbsp 3 tbsp
• Masala Tomato Sauce:
• Coconut Milk Coconut Milk 400ml 1 & 3/5 cups
• Diced Tomatoes Chopped Tomatoes 200g 1 cup
• Ginger Root Ginger Root 1 thumb 1 thumb
• Garlic Garlic 2 cloves 2 cloves
• Yellow Onion Brown Onion 2 small 2 small
• Garam Masala Garam Masala 2 tbsp 2 tbsp
• Table Salt Table Salt to taste to taste
• Coconut Oil Coconut Oil 1 tsp 1 tsp
• Fresh Parsley Fresh Parsley bunch bunch
• Table Salt Table Salt to taste to taste

Instructions

1. 1.Steam potatoes until soft and cook lentils in the 250ml water until water is absorbed.
2. 2.In a medium bowl carefully mash potatoes and lentils together, add spices and salt and mix until all bigger potato pieces are gone. It is ok if it not completly smooth.
3. 3.Melt coconut oil in a pan and add the balls to it. Fry them a few minutes on each side until they are slightly golden.
4. 4.Put them on a plate and set them aside.
5. 5.For the sauce dice onions, mince garlic and ginger and saute in coconut oil until onions are translucent.
6. 6.Now add masala paste and coconut milk. Mix through a few times and add chopped tomatoes.
7. 7.Cook on high heat for 2-3 min and pour sauce into a high speed blender and blend for a minute until smooth. (if the sauce is too hot, the lid might blow off, so you might want to stick to an immersion blender)
8. 8.Pour the sauce back into the pan and add balls to it. Let simmer for another 2-3 minutes and serve with chopped parsley.

Nutritional Information

• Calories:
  403
• Fat:
  19g
• Sodium:
  779mg
• Carbs:
  49g
• Sugar:
  7g
• Protein:
  13g