In a large pot, place the peeled sweet potatoes and cover with water. Bring to a boil and let cook for about 20 minutes, until potatoes are soft enough to mash. Drain the excess water and allow to cool for at least 10 minutes.

Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat and set aside.

Mash the potatoes with a fork or potato masher. Add the chickpea flour, cumin, chili powder and salt then stir to combine. Using your hands, form the mixture into tablespoon-sized balls and place on the lined baking sheet. Lightly coat (or spray) each one with high heat oil then bake in the oven for 10-15 minutes, until light golden brown. Flip each one and bake for an additional 10-15 minutes.

Meanwhile, prepare the vegetables for the curry. In a skillet, warm the olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the ginger, garlic, peppers, and carrot, sprinkle with spices and cook for another 3-5 minutes.

Pour in the coconut milk and simmer for 5 more minutes. Add salt to taste (I use about 1/4 teaspoon). Remove from heat and stir in lime juice. Serve warm with cooked kofta and rice. Garnish with cilantro and enjoy!