To make the meatballs, put the rice, garlic, seasonings, cilantro, and half the lentils in a food processor. Pulse until coarsely ground.
Add the tofu and coconut oil and process until smooth and transfer to a large bowl. Add remaining lentils and mix well.
Line a baking sheet with parchment and scoop the mixture into rounds about 2 tablespoons using either a cooking scoop or your hands. Drop onto sheet about an inch apart. Bake for 25 minutes.
While the meatballs are cooking, make the sauce.
Het the coconut oil in a deep skillet over medium heat. Add the garlic and ginger, cook for 30 seconds.
Add the cumin and curry and continue cooking for another 30 seconds.
Add the tomatoes and cook for 5-10 minutes, until tomatoes are broken down and liquid is mostly evaporated.
Add the fenugreek, coconut milk, lime, sugar, and cayenne. Bring to a simmer and simmer on low for 5 minutes; stir in chopped cilantro and season with salt and pepper.
When the meatballs are done, put a few in a shallow bowl, and ladle the sauce overtop.