1large spoonfulcoconut creamoptional for a creamier texture
1bunchfresh corianderfor serving
Add the chopped onion and grated carrot to a medium sized pan with a small amount of your preferred cooking oil (I used ghee).Gently cook the onion and carrot for about 10 mins until translucent and soft.
Now add the tomatoes, curry powder, minced garlic, turmeric, seasoning and coconut cream (if using), plus 1 cup (250mls) water, to the pan and simmer over a low heat for 20 mins.Blend until smooth using a food processing jug or hand blender.
Add the cooked meatballs to the sauce and then serve with you choice of side and a sprinkling of coriander.