Heat oil in a dutch oven on medium-high heat. Add onions and garlic and cook until onions have softened and turned translucent.
Stir in ginger powder, curry powder, cumin, turmeric and cilantro. Then mix in the crushed tomatoes.
Add the bay leaf then season with salt and pepper to taste. Stir in lemon juice and cayenne pepper.
Let simmer for 5 minutes uncovered.
Remove bay leaf. Then use an immersion blender to puree sauce. Sauce should be smooth.
Add meatballs and stir to coat. Bring to a simmer, then place the lid on the dutch oven and let cook for 20 minutes. Garnish with fresh cilantro to serve, enjoy!