Serves 3.
Mash: 4 peeled white potatoes, 1/3 cup coconut milk, 1/2 tsp nutmeg, 1 tsp salt, 1/2 tsp pepper. Method: chop the potatoes into chunks and add to a pot with boiling salted water, boil for 15 mins. Drain then add back to the pot, add the milk/nutmeg/salt/pep and use a potato masher to turn into a thick, creamy mash. Bean Balls: 1 can red kidney beans drained, 1/4 cup sunflower seeds, 1/2 cup oats, 2 tbsp tomato paste, 2 cloves of garlic peeled and chopped, 2 tbsp flax seeds, 1 tsp garlic powder/oregano/cumin/ salt,1/2 tsp smoked paprika/pepper, 1/4 tsp red chilli flakes. METHOD: preheat oven to 200*C. Add all ingredients to a food processor and pulse till smooth. Next roll into balls (makes about 15) and fry in a pan with 2tbsp oil for about 5 mins. Next place the bean balls into the oven on a baking tray for 15 mins. GRAVY: 1 tbsp corn starch, 1 1/2 cups veggie broth, 1/3 cup coconut milk, 2 tbsp tomato paste, 3 tsp curry powder, 1 tsp garlic powder/ oregano/ cumin/ turmeric/ brown sugar, 1/2 tsp ground ginger/ nutmeg/ smoked paprika and 1/4 tsp red pepper flakes. METHOD: add all ingredients apart from corn starch to a bowl, mix with a fork then add to the same pan you used for the bean balls, bring sauce to a boil and then down to a simmer for 10 mins. Next mix the corn starch with a bit of water and add to the mix, cook for another minute. Then serve over bean balls and mash!