Vegetable Koftas in Curry Sauce

Serves 2-4

Kofta 1 cup raw walnuts
6-8 medium dates, pitted
2 tbsp coriander, or to taste
1 tbsp garam masala, or to taste
1 tbsp cumin, or to taste
1 cup carrots
1 cup fresh or frozen peas
1 medium yellow or white onion
1 tsp sea salt, or to taste
½ cup flax seed powder

Curry Sauce ½ cup raw macadamia nuts
¼ cup olive oil
¼ cup water
2 tbsp fresh ginger
1 tbsp fresh garlic
3 tbsp fresh lime juice
1 tbsp curry powder (optional)
1 tbsp minced dried onion
1 tbsp jalapeno or chipotle pepper, or to taste
1 tbsp sea salt, or to taste

Puree all kofta ingredients except peas in food processor until the mixture is finely chopped but not smooth, scraping sides of processor as needed. Place in mixing bowl, add peas, and mix thoroughly, adjusting spices to taste. Using a small ice cream scoop, place balls of the mixture on a dehydrator sheet. Dehydrate 4-5 hours or until it holds together when picked up. The center of each ball should be moist, and the peas should remain tender. Set koftas aside to cool.

Add all sauce ingredients except oil to a blender and process until smooth, adding the oil slowly as needed to keep the mixture flowing. Adjust the curry and salt to taste, and pour into a small casserole dish. Submerge the koftas in the curry sauce and refrigerate for at least 15 minutes.

To serve, place the casserole dish in the dehydrator for 1 hour to warm the sauce, and garnish with chopped cilantro.