Mix all the ingredients for the koftas in a bowl till combined and smooth.
Shape into balls and pop on a lined baking tray in a 200C Fan / 220C preheated oven for about 12-15 minutes.
Heat up garlic oil and then add in the mustard seeds until they start to snap, crackle and pop! Then add the red pepper and allow to soften a little.
Add gluten-free flour, curry powder, chilli flakes and minced ginger and mix in.
Follow this with the coconut milk and curry leaves, allow to simmer and thicken for a few minutes.
Pop in a handful of spinach and allow it to wilt, then stir in some yoghurt to make it lovely and creamy.
Finally, add your koftas back in and serve with rice and gluten-free naan. Enjoy!