Raw Indian Kofta Balls in Curry Tomato Sauce

This dish can be served in the Indian traditional way as a soup or as an entrée. It makes about 8 serving so if you want to have less just take half of all ingredients.  I really loved this Kofta balls or as we say in Balkan "Chufte". Recipe is take from the book I bought some time ago "The complete book of raw food".

Raw Kofta Balls with Curry Tomato Sauce

Ingredients for balls:

- 3 cups soaked and sprouted sunflower seeds
- 1 cup almonds soaked and peeled
- handful fresh parsley
- handful fresh cilantro
- 2 tsp curry powder
- 1 tsp cumin
- 1/2 tsp cayenne
- 1 zucchini
- 4 cloves garlic
- 1/2 tsp Himalaya salt
- 1/2 tsp coriander
- 1-inch pice fresh ginger
- pinch of nutmeg
- 1 tsp raw honey

When you are soaking the sunflower seeds have in mind that they will double in size.
Process all the ball ingredients in a food processor. Form into medium-size balls and dehydrate for 2-3 hours on each side at 43 C.

For the curry sauce:

- 1 cup sun-dried tomatoes (soaked for 2 h and drained; reserve the water)
- 2 to 3 plum tomatoes
- 1/2 zucchini
- 1 cup macadamia (or cashews)
- 1 tsp curry powder
- 1/4 tsp cayenne
- 3 cloves garlic
- 1/2 tsp paprika
- handful fresh cilantro
- 1/2 tsp Himalaya salt
- 2 Tbsp raw honey
- 2 Tbsp lime juice

Combine the curry sauce ingredients in the blender. Blend until smooth, adding just enough soak water from the sun-dried tomatoes for a thick and creamy sauce.

Serve over the Kofta Balls and garnish with fresh cilantro.