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Vegan Lentil "Meatball" Curry

Vegan Lentil "Meatball" Curry 1
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!



  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.

SHORT DESCRIPTION

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

DESCRIPTION

  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.

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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