Lentil Curry Balls with a creamy Tomato Curry Coconut Sauce

This recipe is made from a strong craving I had. I really felt like Indian food, but not like always- to make something with spinach or daal. Not that I am not into daal and palak paneer anymore, but this time I wanted to try something different. This recipe has also been created in a way that we were able to create other dishes from it. That means that we used to Lentil Balls for a super nice Lentil Balls and hummus Sandwich the next day.

If you are anything like us – food prep is all around being creative with leftovers, rather than cooking the same dish for a whole week. So these lentil balls are perfect for this use. Especially because properly cooled and packaged, they are easily usable for at least 4 days.

Hope you enjoy this little experiment. Especially the meat eaters beneath us: let us know what you think!

Lentil Curry Balls Truefoodsblog

Lentil Curry Balls Truefoodsblog

 

How you do it: 

Lentil Balls

  1. Start with cooking your lentils by heating a cup of water with some salt and let the lentils simmer in it for around 20-30 minutes.
  2. Heat a pan with coconut oil and fry some garlic and small cubes of mushrooms in it.
  3. When the lentils are soft and the water removed, add the minced spring onions, mushrooms & garlic, seeds, and herbs and combine everything properly. Add some whole grain flour until you get a smooth, easy to roll mass.
  4. Take a spoon and measure the balls with it, rolling them between your hands until you are satisfied with their look 😉
  5. Heat coconut oil in a pan and bake them until they get golden brown and nice.

Creamy Coconut Tomato sauce

  1. Heat some coconut oil in a pan.
  2. Cut the onions and garlic into small cubes and put them in the pot on medium heat. Cook them until they get soft and smooth.
  3. Add the spices and heat them up, while stirring. After they are hot, add the tomatoes and the coconut milk.
  4. Stir until everything is well combined, add the salt and the black pepper as well as a small pinch of sugar and season after preference.
  5. Let this simmer for around 10 minutes on low heat to get a really nice and tangy sauce.

 

If you are anything like us you also want to have some naan bread…

Find the recipe here: https://www.truefoodsblog.com/recipe/vegetable-stuffed-wholegrain-naan-wrap-truefoods/

Lentil Curry Balls with a creamy Tomato Curry Coconut Sauce

Cook Time: 30 minutes

Yield: 5

Serving Size: 5

Ingredients

  • Red Lentils 1 Cup
  • Spring Onions 2
  • Garlic 1 glove
  • Mushrooms 1 Cup
  • Coconut Oil 5 tbsp
  • Wholegrain flour around 4 tbsp
  • Seeds (Pumkin, sunflower...) 4 tbsp
  • Nuts as pleased
  • Kumin 1 pinch
  • grounded coriander seeds 1 pinch
  • Curry Paste or powder 2 tbsp
  • Salt 1 pinch
  • Tomatoe cooked and diced 1 glass/can
  • Coconut Milk 1 Can
  • Red Onion 1
  • Garlic 1 Glove
  • Salt 1 pinch
  • Black Pepper 1 pinch
  • Kumin 1 pinch
  • Grounded Coriander Seeds 1 pinch
  • Yellow Curry Paste 2 tbsp

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