Lentil Meatballs in Indian Curry Sauce

Name: Lentil Meatballs in Indian Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4, 4 Serves
Cuisine: indian
Ingredients: 1 cup dried red lentils (200g, or sub 3 cups precooked or canned); 1 tbsp olive oil (+ more for brushing the balls); 1 large onion (diced); 3 garlic cloves (minced); 1 tbsp tomato paste; 2 tsp curry powder (of choice); 1 tbsp soy sauce (or tamari sauce); ⅓ cup fresh coriander (chopped); ⅓ cup fresh parsley (chopped); ¾ tsp salt (or to taste); ½ tsp black pepper (or to taste); 4 tbsp breadcrumbs (or sub (gluten-free) oat flour); 1 tbsp coconut oil; 1 onion (diced); ½ red bell pepper (finely chopped (optional)); 3-4 cloves of garlic (minced); 1 tsp fresh ginger (grated); 1-2 tsp cumin; 2 tsp garam masala (or curry powder); 3 large ripe tomatoes (diced, about 450g, or sub canned); 1 cup water (120ml, or more to thin); 1 cup coconut milk (240ml, full-fat, or other non-dairy milk, *see recipe notes); 1 tsp salt (or to taste); 1 tbsp coconut sugar (or sub other sugar to taste); ½ tsp chili (optional, to taste); mashed potatoes (or rice, bread); coconut yogurt (or cream); sesame seeds; fresh coriander (or parsley); limes

Nutrition Facts

Per serving · recipe makes 4 · 45m total

Servings

Calories

34% of a 2,000 cal day

688KCAL

Protein

21g42% DV

% DAILY VALUE

Total Fat33g

42%

Saturated21g

100%

Unsaturated12g

—

Total Carbs85g

31%

Fiber15g

54%

Total Sugars20g

—

incl. Added Sugars7g

14%

Starch49g

—

Sodium1734mg

75%

% Daily Value is based on a 2,000 calorie day.

Crispy baked lentil meatballs in a creamy curry masala sauce served over mashed potatoes. Vegan, protein-rich, and deeply spiced with Indian aromatics. A satisfying vegetarian main course.

Ingredients

4 SERVINGS

200 gdried red lentils — 1 cup, or precooked lentils or canned lentils
1 tbspolive oil
1large onion — diced
3garlic cloves — minced
1 tbsptomato paste
2 tspcurry powder
1 tbspsoy sauce — or tamari sauce
⅓ cupfresh coriander — chopped
⅓ cupfresh parsley
¾ tspsalt
½ tspblack pepper
4 tbspbreadcrumbs — or gluten-free oat flour
1 tbspcoconut oil
1onion — diced
½red bell pepper — finely chopped, optional
3–4cloves of garlic — minced
1 tspfresh ginger — grated
1–2 tspcumin
2 tspgaram masala — or curry powder
450 glarge ripe tomatoes — diced, 3, or canned tomatoes
1 cupwater — 120 ml
1 cupcoconut milk — full-fat, 240 ml, or other non-dairy milk
1 tspsalt
1 tbspcoconut sugar — or sub other sugar to taste
½ tspchili — optional
mashed potatoes — or rice or bread
coconut yogurt — or cream
sesame seeds
fresh coriander — or parsley
limes

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Method

45m total

Read the method on Bianca ZapatkaBianca Zapatka’s original page

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Nutrition is estimated by Chive from the ingredients above, per serving.

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