Add the lentils, boiled diced potatoes, bread, curry powder, olive oil, and a pinch of salt to a food processor.

Pulse until you get a creamy mixture.

Transfer to a bowl and gradually mix in the chickpea flour until the mixture is thick and sticky.

Let rest for 20 minutes.

With damp hands, form meatballs using about half a tablespoon of the mixture for each.

Cook in an air fryer at 350°F (180°C) for 15 minutes, turning halfway through.

To make the sauce: finely chop the onion and garlic, then sauté in a skillet with a generous drizzle of oil.

After 5 minutes, add the spices and toast for 1 minute.

Stir in the tomato paste, add the crushed tomatoes, a pinch of sugar, and a little salt. Mix well. Add the coconut milk and cook over low heat until the sauce is creamy.

Add the meatballs and cook for another 5 minutes, turning them in the sauce.