Lupine balls with coconut vegetables

Method

In a mixing bowl, combine lupine flour with 180 ml of warm vegetable bouillon and let it swell for 5 minutes. Add one of the onions, one garlic clove and the carrot to the mixture and fold the pecan nuts and grated coconut under. Season with salt and pepper. Form about 8 - 10 balls out of the mass and fry in hot oil.

Cover a frying pan with a little oil and fry ginger and turmeric in it. Add the remaining onion, garlic clove and Jerusalem artichoke (or celery). Season with salt and pepper. Add 150 ml of vegetable bouillon and simmer for 10 minutes, then add coconut milk. If you want, add some chili if desired. Serve the lupine balls with the garam masala and enjoy.

Ingredients

For 2 servings

• 100 g Rapunzel lupine flour
• 330 ml Rapunzel vegetable bouillon
• 2 red onions, cut into cubes
• 1 carrot, grated
• 2 cloves of garlic, pressed
• 6 Rapunzel pecan nuts, chopped
• 1 tbs Rapunzel coconut grated
• Rapunzel atlantic sea salt, to taste
• Pepper, to taste
• Rapunzel frying oil
• 1 tsp Ginger, finely chopped
• 1 tsp Turmeric
• ½ tsp Cumin
• 300 g Jerusalem artichoke
  or celery, chopped
• 400 ml Rapunzel coconut milk
• Chili (optional)