Steam the cauliflower and potatoes for 15 minutes. Add the peas and steam until tender. Drain. To prepare the sauce: While the vegetables are steaming, heat the vegan butter in a pot ad then add the cumin seeds, ginger, sauteeing for a minute. Add the water, tomatoes, remaining spices, dill, honey, sugar. Simmer, stirring occasionally for 30 minutes. Add salt to taste. Set aside. To prepare the kofta balls: While the sauce s simmering, mash the cauliflower, potatoes and peas with the remaining ingredients, with the exception of the teff flour. Roll the mash into 1 inch balls, adding more vegan butter, chickpea flour and teff flour, dusting the balls with teff flour. To fry the kofta balls: Heat the coconut oil, and have a platter of paper towels nearby. Deep fry the kofta balls until well browned, turning once or twice. Drain. Place the kofta balls in a serving bowl. Pour on the sauce and allow to stand, garnish with cilantro and serve.