Vegan Lentil "Meatball" Curry

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Contributed by: Aneka Reid

Serves: 4

A satisfying, hearty plant-based meatball with a flavoursome curry sauce. Perfect for a winter warming meal, and vegan-friendly!

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A satisfying, hearty plant-based meatball with a flavoursome curry sauce. Perfect for a winter warming meal, and vegan-friendly!

More Information >>

PRODUCT INFORMATION

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

  1. Preheat the oven to 170C. Prepare a large baking tray.
  2. Strain the cooked tinned lentils through a sieve, rinse with fresh water and then drain well.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add the meatballs and gently stir to coat with sauce. Cook for another 1-2 minutes until meatballs have heated through.
  8. Serve over cooked white or brown rice then top with chopped coriander and chopped organic cashews.
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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