Vegan Malai Kofta

Process the shelled hemp seeds (0.25 cup) or nuts until a coarse meal forms. Add heaping cup cubed potato (1 cup) and process until coarse. Add the rest of the ingredients including garlic (2 cloves), can chickpeas (15 oz), salt (0.75 tsp), garam masala (1 tsp), ground cumin (0.5 tsp), cayenne powder (0.5 tsp), oat flour (3 tbsp), cornstarch (1 tbsp) and baking soda (1 pinch), then pulse until most of the chickpeas have broken down but not a paste. (Without processor, use nut or seed flour and grated potato. Then mash chickpeas and mix). The potato will release some moisture into the mixture, making it easy to make smooth balls. Do not let the mixture sit for too long at this point or it will be too moist as the potatoes keep leaking moisture.

Take 2 to 3 tbsp of the mixture and make round or football-shaped balls (1.5 inch size or smaller so they cook through evenly). Place on a parchment-lined baking sheet. Bake at 425 F (218 C) for minutes (20). Alternatively, pan-fry them in 0.5 inch oil for minutes (5) to minutes (6) until golden on most sides. Start 20m timer

Heat the safflower (2 teaspoons) in a large skillet over medium heat. Add the cumin seeds (0.5 teaspoon), coriander (0.5 teaspoon), and leaf (1 bay). Cook for minute (1). Add the garlic (8 cloves) and cook until slightly golden on some edges, minutes (2). Add the chopped red onion (1 cup) and knob ginger (1 1-inch), and cook until golden, minutes (7), stirring occasionally. Add the turmeric (0.5 teaspoon), cayenne (0.5 teaspoon), and garam masala (1 teaspoon), and mix for a few seconds. Start 10m timer

Add the chopped tomato (1.5 cups), raw cashews (0.25 cup), plant milk (0.25 cup) (from the divided 0.5 cup) and salt (0.5 teaspoon) and cook until the tomatoes are saucy, minutes (5) to minutes (6). Stir occasionally to avoid sticking. Cool slightly, then transfer to a blender. Start 6m timer

Blend the mixture with the remaining plant milk (0.25 cup), half the fenugreek (1.5 teaspoons) and sugar (0.5 teaspoon) until smooth. Fold in the remaining fenugreek. (This sauce is incredibly versatile, you can just add some chickpeas, baked tofu, roasted or par-cooked veggies and simmer and use!)

Bring the blended sauce to a boil, add baked kofta balls and serve. Garnish with some [cashew cream or coconut cream] and cilantro. Serve with [naan] or [rice]. To store: store the balls and sauce separately until ready to serve.