Malai kofta vegan: chickpea and spinach balls with tomato and coconut sauce

Ingredients

Kofta (balls):

• 9 oz cooked chickpeas, drained
• 1 Tbsp salt
• 1 tsp paprika or chili powder
• 1 Tbsp curcuma
• 2.5 Tbsp flour
• 1 drizzle of olive oil
• 4.4 oz fresh spinach

Tomato and coconut sauce:

• 1 onion
• 3 garlic cloves
• 1 Tbsp cumin
• 1 Tbsp cilantro powder
• 15 oz tomato sauce
• 1 tsp sugar (or 1/2 tsp baking soda)
• 1/2 cup coconut cream
• lemon juice (some drops)

Decoration:

• Cilantro
• Peanuts
• Coconut cream

Preparation

• Pour a drizzle of olive oil in a hot pan and cook the spinach. Remove from heat when they're cooked. Drain and set aside.
• Drain the cooked chickpeas. Pour them in a chopper with flour, salt, paprika (or chili powder), curcuma and drained spinach. Blend.
  
• Make some balls (ping pong ball size). Add flour if needed.
• Bake the balls for about 20 minutes at 390°F (200°C).
  
• Tomato and coconut sauce :
  Pour some live oil in a hot pan and add the spices. Stir for 5 minutes over low heat. Add the chopped onion and garlic and cook over medium heat.
  When the onion is translucent, add the tomato sauce and the sugar. Cook for 5 minutes over medium heat.
  Add coconut cream. Reduce the heat and cook for about 15 minutes. Add some lemon juice drops.
  Add the balls and cook a few minutes more.
• Serve and add some chopped peanuts and fresh cilantro on top. Add some rice or noodles and do not hesitate to add some coconut cream drops on top to decorate.