In a mixing bowl, add ingredients for meatballs combining well
Form into small meatballs
Heat oil in saute pan and cook meatballs until juices run clean. Remove from saute pan and set aside
For butter sauce
In same saute pan (I didn’t wipe it out, reserving some of the chicken juices and coconut oil), cook onion and garlic until fragrant.
Add the rest of the sauce seasoning and saute for another minute or two.
Stir in coconut milk and tomato paste and simmer gently until sauce thickens - another 2-3 minutes
Stir in yogurt and butter and adjust seasonings if needed
Add meatballs back in sauce and stir until well coated and heated through.
Serve over cooked rice with a generous squeeze of lime and a side of naan for dipping in the delicious sauce
Combine 1 tbsp cornstarch, ½ tsp garam masala, ¼ tsp ground ginger, ¼ tsp chili powder, ¼ tsp curry powder. Add 1 block firm tofu (pressed and torn into bite-sized pieces for texture) and stir until well combined, then set aside for about 15 minutes.
Heat 1 tbsp coconut oil in fry pan and when hot add tofu, stirring until nicely browned and crisped. Remove from heat and set aside.
Make sauce as per above directions.
When ready to dine add tofu to sauce and gently stir on low to heat through.
Serve as above over rice or other grains with a squeeze of lime and a side of naan bread.