Place the chilli and ginger in a food processor. Add 3 tablespoons of water and blend to a paste,
Heat the coconut oil in a pan and add the turmeric, chilli powder and coriander.
Add the mixture from the blender and gently fry for about 5 minutes.
Add the remaining spices, coconut cream and tomatoes and cook for about 20 minutes.
Gently stir in the fresh coriander.
Make the Zucchini Balls
Grate the zucchini and place in a colander (or sieve). Sprinkle with salt and leave for 30 minutes. (This is to remove the excess water).
Squeeze the zucchini so that any excess moisture comes out. (I use a nut bag)
Place in a bowl and add the remaining ingredients (except the coconut oil) and blend well.
Form into balls (you may need to add more flour to shape them).
Heat the coconut oil on a medium heat and fry the balls, turning them, until golden brown.
Place the balls in the sauce and serve.
Serves 2 People (makes about 10 zucchini balls)Nutritional Information ½ recipe: 434 Calories, 38g Fat, 7g Protein, 21g Total Carbs, 11g Fibre, 10g Net CarbsThe net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.