A satisfying, hearty plant-based meatball with a flavoursome curry sauce. Perfect for a winter warming meal, and vegan-friendly!
Preheat the oven to 170C. Prepare a large baking tray.
Strain the cooked tinned lentils through a sieve, rinse with fresh water and then drain well.
In a saucepan, add the oil and onion. Cook for 2-3 minutes until the onion has softened and is translucent. Stir in the garlic and cook for another minute. Transfer to a food processor.
Add the cooked lentils and all the remaining ‘meatball’ ingredients to the food processor. Pulse until lentils form a chunky dough that can be formed into balls.
Form 3-4cm balls with the lentil dough (approximately 20) and arrange on your baking tray. Bake for approximately 30 minutes, until browned on the outside.
To make the curry sauce: add the olive oil, diced onion and capsicum to a skillet or pan. Saute for 3-4 minutes until onion and capsicum are tender. Add the curry paste, ginger, tamari, and coconut milk. Stir well to combine. Stir in the spinach and cook for 1-2 minutes until spinach is wilted.
Add the meatballs and gently stir to coat with sauce. Cook for another 1-2 minutes until meatballs have heated through.
Serve over cooked white or brown rice then top with chopped coriander and chopped organic cashews.
SHORT DESCRIPTION
A satisfying, hearty plant-based meatball with a flavoursome curry sauce. Perfect for a winter warming meal, and vegan-friendly!
DESCRIPTION
Preheat the oven to 170C. Prepare a large baking tray.
Strain the cooked tinned lentils through a sieve, rinse with fresh water and then drain well.
In a saucepan, add the oil and onion. Cook for 2-3 minutes until the onion has softened and is translucent. Stir in the garlic and cook for another minute. Transfer to a food processor.
Add the cooked lentils and all the remaining ‘meatball’ ingredients to the food processor. Pulse until lentils form a chunky dough that can be formed into balls.
Form 3-4cm balls with the lentil dough (approximately 20) and arrange on your baking tray. Bake for approximately 30 minutes, until browned on the outside.
To make the curry sauce: add the olive oil, diced onion and capsicum to a skillet or pan. Saute for 3-4 minutes until onion and capsicum are tender. Add the curry paste, ginger, tamari, and coconut milk. Stir well to combine. Stir in the spinach and cook for 1-2 minutes until spinach is wilted.
Add the meatballs and gently stir to coat with sauce. Cook for another 1-2 minutes until meatballs have heated through.
Serve over cooked white or brown rice then top with chopped coriander and chopped organic cashews.
INGREDIENTS
‘MEATBALLS’:
2 x 400g tins organic brown lentils 1.5 tbsp organic olive oil 1 brown onion, diced 3 cloves garlic, minced 2 tbsp organic tamari 2 tbsp organic tomato paste 2 tsp organic oregano 1 tsp organic dried rosemary 2 tbsp nutritional yeast 4 tbsp almond meal ½ tsp Celtic sea salt
CURRY SAUCE:
1 tbsp olive oil 1/3 cup brown onion, diced 1 large red capsicum, diced 1 clove garlic, minced 2 tbsp red curry paste 1 tsp fresh ginger, grated 1/2 tbsp organic tamari 400ml organic coconut milk 2 large handfuls fresh baby spinach
Method
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