Microwave the veggies in a microwave safe bowl for 3 minutes, until the vegetables lose moisture and become mushy.
Add a tablespoon of curry paste to the mixture and blend the mixture to a smooth puree. From here, you can follow the instant pot method or proceed to the next step.
Heat a medium-sized pan or work.
If using oil, add a teaspoon of avocado oil and allow the oil the heat up a bit. If not using oil, proceed to the next step.
Pour the pureed veggies into the hot pan.
Allow the puree to cook and thicken, which will take five minutes on medium flame.
Adjust spices and salt.
Now add the kofta meatballs and allow them to cook in the simmering curry sauce for five minutes. At this point, add water if necessary to thin out the gravy as needed. As the suace thickens, add the pureed cashew and mix well.
Turn the heat off and garnish with sweet or Thai basil leaves.
Serve with cauliflower rice/ white rice or roti/flax roti.