Curried Lentil Meatballs

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How It's done:

Lentil Meatballs Ingredients

3 cups pre-cooked or canned red lentils
1 large onion diced
3 garlic cloves minced
1/3 cup fresh coriander chopped
1 tbsp tomato paste
1/3 cup fresh parsley chopped
4 tbsp breadcrumbs
1 tbsp olive oil
1 tbsp soy sauce or coconut aminos
2 tsp curry powder
1/2 tsp salt
1/2 tsp black pepper or to taste

Curry Sauce Ingredients

450g canned tomatoes
1 tbsp coconut oil
1 onion diced
1 cup water
1 cup coconut milk
3-4 garlic cloves, minced
1/2 red capsicum, diced
2 tsp garam masala
1 tsp fresh ginger grated
2 tsp sugar
1 1/2 tsp cumin
1/2 chilli
1/2 tsp salt

Meatball Instructions

Preheat the oven to 175 degrees Celsius. Heat oil in a frying pan on medium heat and cook the onion for 2-3 mins or until translucent. Add the garlic and cook for approx 1 min or until fragrant and remove from the heat. Add lentils, tomato paste, curry powder, onions, garlic, soy sauce, parsley, coriander, salt and pepper to a food processor and pulse to combine. Gently stir in the bread crumbs and refrigerate for an hour before shaping the mix into balls. Place balls on a baking tray lined with non-stick paper and bake for 30 mins or until cooked through.


Sauce Instructions

Heat the oil in a large frying pan on medium heat and add the onion and capsicum. Cook for approx 3-4 mins before adding the garam masala, garlic, ginger and cumin and cook for 1 min or until the spices are fragrant. Add tomatoes, coconut milk, water, chilli, salt and sugar and stir to combine. Bring the sauce to a boil before reducing the heat. Cover and cook for 10-15 mins. Use a stick blender to blitz the sauce.


To Serve

Remove the lentil meatballs from the oven and simmer in the sauce for 5-10 mins. Top with fresh basil and lime wedges and serve with rice.

Cooking Time

1 hour