Lentil Meatballs with Curry Sauce
Ingredients
Lentil meatballs
- 1/2 cup red lentils
- 3 small potatoes, peeled and chopped
- 2 flax eggs
- 1/2 medium red onion, chopped
- 2 tablespoons tomato paste
- 1 tablespoon nutritional yeast
- 1/4 cup buckwheat flour
- 1 tablespoon tamari
- turmeric
Curry sauce
- 1/2 medium red onion, chopped
- 2 cloves garlic, minced
- 250 grams vine tomatoes, diced
- 2 teaspoons garam masala
- 1 tablespoon curry powder
- 1/2 tablespoon turmeric
- 1/2 teaspoon salt
- 1 cup full-fat coconut milk
Preparation
Meatballs
Cook the red lentils for around 10 minutes, and the potatoes for 12-15 minutes.
Preheat the oven to 180 degrees C (400 F) and line a baking tray with parchment paper.
Mash the potatoes when done.
Add the mashed potatoes to a large mixing bowl along with the cooked lentils, flax eggs, red onion, tomato paste, turmeric, nutritional yeast, buckwheat flour, and tamari.
Mix everything together well.
Roll the mixture into even-sized meatballs.
Arrange the meatballs on the baking tray and bake in the preheated oven for 25-30 minutes, until golden and crispy on the outside.
Curry sauce
Add the onion and garlic to a non-stick pan and cook for 2-3 minutes to soften.
Add the tomatoes, garam masala, curry powder, turmeric, and salt. Cook for 4-5 minutes, until fragrant and the tomatoes soften.
Add the coconut milk and simmer, stirring frequently, over a medium heat for around 15 minutes.
Serving
Serve the baked lentil meatballs with the curry sauce.
Notes
Lentils are pulses, packed with plant-based protein and fiber, making this dish nutritious and environmentally friendly.
