Lentil Meatballs with Indian Coconut Curry Sauce
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Feasting at Home · by Sylvia Fountaine★ 4.8

Lentil Meatballs with Indian Coconut Curry Sauce

NUTRITION · PER SERVING90M COOK
CAL 8%·PRO 14%
CARBS 15G35% OF CAL
3G FIBER10G OTHER2G TOTAL SUGAR
FAT 10G54% OF CAL
6G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Lentil and tofu meatballs in an aromatic Indian coconut curry sauce. A fragrant, protein-rich main that's naturally vegan and gluten-free.

mainindianbeanstofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 15
  • 1 cup black caviar lentils (uncooked) Sub green lentils or brown lentils ( see notes)
  • 1 tsp fennel seed
  • ½ cup quinoa (uncooked)
  • 1 tsp kosher salt
  • 1 tsp granulated garlic
  • ⅓ cup chopped cilantro
  • 6 oz firm tofu, pressed down (to release water) and patted dry – this acts as the binder (do not use silken tofu)
  • 1 tablespoon olive oil
  • spray olive oil
  • 1- 2 tablespoons olive oil
  • 4 cloves garlic- finly minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon fresh turmeric, grated (or ½ teaspoon ground turmeric )
  • 1 extra large tomato, finely diced, with juices
  • 1 tablespoon dried fenugreek leaves (FYI: this is different, and better than fenugreek seeds)
  • 14-ounce can full fat coconut milk (not lite)
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar
  • ½ teaspoon salt, more to taste
  • ¼ teaspoon cayenne, more to taste
  • fresh cracked pepper to taste
PREP
30M
SODIUM
203MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.