Vegan meatballs with curry sauce

Vegan meatballs with curry sauce

Tags

Vegan

Cook

Ingredients

  • 1 cup green or brown lentils
  • ½ cup quinoa
  • 1 tsp fennel seed
  • ½ tsp salt
  • 1 tsp granulated garlic
  • ⅓ cup chopped coriander
  • 1 block firm tofu
  • 1 tbsp olive oil
  • 6 cloves garlic
  • 1 tbsp fresh ginger
  • ½ tsp ground turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 can tomatoes
  • 1 tbsp dried fenugreek leaves
  • 1 can coconut milk
  • 1 tbsp lime juice
  • 1 tsp brown sugar
  • 1 tsp cayenne
  • Rice

Steps

  1. Drain and press the tofu.
  2. Bring lentils and fennel seed to a boil in a pot with 3 cups water. Cover, turn heat to low and simmer 25 minutes. Drain well.
  3. Bring quinoa to boil in a pot with 1 cup water. Cover, turn heat to low, simmer 15 minutes, turn heat off, leave covered.
  4. Sauté garlic and ginger, add turmeric sauté 1 more minute. Add tomato, and simmer for five minutes.
  5. Stir in coconut milk, fenugreek, lime, brown sugar, salt, cayenne, salt and pepper. Bring to a simmer, then turn off heat until ready to serve.
  6. Pre-heat oven to 180°C. In a food processor, place the cooked quinoa, and half of the lentils, and pulse until texture of coarse sand. Place in a large bowl.
  7. Add the remaining lentils, chopped coriander, salt, granulated garlic to the bowl and mix well.
  8. Blend the tofu and 1 T olive oil until a smooth paste, scraping down the sides as necessary. Scoop it into the lentil mixture and mix it in well.
  9. With wet hands form small ping pong sized balls. Place on baking sheet and place in the oven for 20-25 minutes.
  10. Cook the rice.
  11. Warm the sauce and place lentil meatballs over the sauce, and sprinkle with coriander. Serve immediately.