Zucchini Koftas in Coconut Tomato Sauce

 Ingredients:

1 medium potato, diced
1 large zucchini, grated
2 green onions, chopped
1/4 cup cilantro, chopped
3 tablespoons chickpea flour
2 tablespoons rice flour
2 teaspoons egg replacer
2 green chilies, minced
1/4 teaspoon cumin
1 tablespoon garam masama
salt and pepper, to taste

1 tablespoon coconut oil
1/2 small onion, chopped
1 bay leaf
1 cinnamon stick
2 cloves garlic, minced
1/2 inch ginger, minced
1/4 teaspoon turmeric
1 teaspoon chili powder
2 teaspoons coriander
1 teaspoon garam masala
2 tomatoes, diced
1/4 cup tomato sauce
1 can coconut milk
juice of 1 lime
salt, to taste

Boil the potato and mash it. Fold in the zucchini and remaining ingredients. Shape into koftas and allow to cool in the refrigerator for a few hours, before frying.

Meanwhile, Cook onion in the oil and add spices. Stir until aromatic and add the tomatoes and tomato sauce. When the tomatoes start to wilt, add the coconut milk. Cook until mixture simmers. Transfer to a blender and blend until smooth. Return to skillet and add the zucchini koftas, lime juice, and salt. Alow to sit 10 minutes before serving.

Serve with cumin basmati rice or naan