Vegetarian Meatballs in Coconut Curry Sauce - Tiny Red Kitchen

Ingredients

• 2 cups cooked brown rice
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon curry powder
• 1 teaspoon kosher salt
• 1 small bunch cilantro
• 2 cups cooked brown or black lentils (divided)
• 6 ounces firm tofu (cubed)
• 2 tablespoons coconut oil (melted)
• 3 tablespoons coconut oil
• 8 cloves garlic (minced)
• 1 2- inch piece ginger (grated)
• 2 teaspoon ground turmeric
• 2 diced tomatoes (about 2 cups (not canned!))
• 2 tablespoons fenugreek leaves
• 2 14-ounce cans coconut milk
• Juice of 1 lime
• 2 teaspoons brown sugar
• 1/2 teaspoon cayenne pepper
• 1/2 cup chopped cilantro
• Sea salt and fresh ground pepper (to taste)