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vegan lentil meatballs with curry sauce

Vegan Lentil Meatballs with Curry Sauce a healthy delicious Vegan and Gluten Free meal infused with Indian spices and coconut! And the for kids are a fun snack can’t refuse.

These flavorful Vegan Lentil Meatballs are served over a fragrant Coconut Curry Sauce. The aroma will drench your kitchen in magic. The lentil meatballs are baked, rather than fried – so they remain relatively low in fat. Served with rice or a salad or pasta this meal is hearty, delicious and healthy. You can even use these cute lentil meatballs instead of beetbaals in the ”spaghetti with tomato sauce and vegan beet meatballs” recipe that I shared with you recently.

I adore these little Black Caviar lentils of their petite size, their dark color and rich earthy flavor. They are meaty little guys, who hold their shape after cooking, and take only 20 -25 minutes to cook. This for recipe whole fennel seeds are cooked with the lentils. While the lentils are cooking – Fresh ginger and turmeric are added to the sauce. If you can’t find fresh turmeric, ground will do just fine. But make sure to use fresh ginger. The ingredient that gives the sauce its unique flavor is fenugreek leaves. 

lentil meatballs
Vegan Lentil Meatballs bake stage

Cooked Lentils and quinoa are mixed with cilantro, garlic and whipped tofu. The tofu acts as the binder, and is undetectable once they are cooked. Roll the meatball mixture into ping-pong-sized balls and place on a parchment-lined baking sheet or greased cookie sheet and bake for 20 minutes. And you can now combine lentil meatball and curry sauce – Place lentil meatballs over the sauce and sprinkle with cilantro.

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Vegan Lentil Meatballs with Curry Sauce

Vegan Lentil Meatballs with Curry Sauce Ingredients

Vegan Lentil Meatballs (makes 16 balls)

  • 1 cup black caviar lentils (uncooked) Sub green or brown lentils, just not “split” lentils
  • 1 teaspoon fennel seed
  • ½ cup quinoa ( uncooked)
  • 1 teaspoon salt
  • 1 teaspoon granulated garlic
  • ⅓ Cup chopped cilantro
  • 6 oz firm tofu, pressed down ( to release water) and patted dry – this acts as the binder ( do not use silken tofu)
  • 1 Tablespoon olive oil

Curry Sauce

  • 3 cloves garlic- minced
  • 1 Teaspoon fresh ginger, grated
  • 1 tsp fresh turmeric, grated (or ½ teaspoon ground turmeric )
  • 2 Tablespoon olive oil
  • 1 extra large tomato, finely diced, with juices
  • 1 tablespoon dried fenugreek leaves
  • 1 13.5 oz coconut milk
  • 1 Tablespoon lime juice
  • 1 tsp brown sugar
  • 1 tsp salt, more to taste
  • ¼ tsp cayenne, more to taste
  • fresh cracked pepper
lentil meatballs1
Vegan Lentil Meatballs with Curry Sauce

Vegan Lentil Meatballs with Curry Sauce Instructions

  • On high heat, bring lentils and fennel seeds to a boil in a small pot with 3 cups water. Cover, turn heat to low and simmer 25 minutes and drain well.
  • On high heat, bring quinoa to boil in a small pot with 1 cup water. Cover, turn heat to low, simmer 15 minutes, turn heat off, leave covered.

Make the Curry Sauce

  • In a skillet or saute pan, over medium heat, saute garlic and ginger in olive oil, stirring often to prevent brown scorching.
  • Add turmeric ( root, or ground) sauté 1 more minute. Add diced tomato, sauté until most of the juices evaporate about 5-6 minutes.
  • Stir in coconut milk, fenugreek leaves, lime, brown sugar, salt, cayenne and pepper. Taste for salt. Bring to a simmer, then turn off heat until ready to serve.

Make the Vegan Lentil Meatballs (makes 16 balls)

  • Pre-heat oven to 400F.
  • In a food processor, place the cooked  quinoa, and half of the lentils, and pulse until texture of coarse sand.
  • In a large bowl. Add the remaining lentils, salt, granulated garlic, chopped cilantro to the bowl and mix well.
  • In the same food processor add the tofu (blotted well, borken apart) and 1 Tbl olive oil. (The tofu will bind the mixture and oil will keep them from drying out.) Pulse tofu and oil until a smooth paste, scraping down the sides as necessary. Scoop it into the lentil mixture and mix it in well.
  • Prepare a parchment lined baking sheet. With your hands, kneed lentil mixture briefly so it’s thoroughly mixed and salt and spices are evenly distributed. With wet hands form small ping pong sized balls. Place on baking sheet and place in the 400 F oven for 20-25 minutes.

Warm the sauce and place lentil meatballs in the sauce, and sprinkle with cilantro. Serve immediately.

Notes

  • If you like extra saucy, double the curry sauce recipe.
  • You can freeze the lentil meatballs you have prepared raw in the freezer.
  • You can also use these vegan lentil meatbaals in your salads.

vegan lentil meatballs with curry sauce

Recipe by CuhabegCourse: DinnerCuisine: IndianDifficulty: Intermediate
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 
Calories

295

kcal
Total time

1

hour 

20

minutes

Vegan Lentil Meatballs with Curry Sauce a healthy delicious Vegan and Gluten Free meal infused with Indian spices and coconut! And the for kids are a fun snack can’t refuse.

Ingredients

  • Vegan Lentil Meatballs (makes 16 balls)
  • 1 cup black caviar lentils (uncooked) Sub green or brown lentils, just not “split” lentils

  • 1 teaspoon fennel seed

  • ½ cup quinoa ( uncooked)

  • 1 teaspoon salt

  • 1 teaspoon granulated garlic

  • ⅓ Cup chopped cilantro

  • 6 oz firm tofu, pressed down ( to release water) and patted dry – this acts as the binder ( do not use silken tofu)

  • 1 Tablespoon olive oil

  • Curry Sauce
  • 3 cloves garlic- minced

  • 1 Teaspoon fresh ginger, grated

  • 1 tsp fresh turmeric, grated (or ½ teaspoon ground turmeric )

  • 2 Tablespoon olive oil

  • 1 extra large tomato, finely diced, with juices

  • 1 tablespoon dried fenugreek leaves

  • 1 13.5 oz coconut milk

  • 1 Tablespoon lime juice

  • 1 tsp brown sugar

  • 1 tsp salt, more to taste

  • ¼ tsp cayenne, more to taste

  • fresh cracked pepper

Directions

  • On high heat, bring lentils and fennel seeds to a boil in a small pot with 3 cups water. Cover, turn heat to low and simmer 25 minutes and drain well.
  • On high heat, bring quinoa to boil in a small pot with 1 cup water. Cover, turn heat to low, simmer 15 minutes, turn heat off, leave covered.
  • Make the Curry Sauce
  • In a skillet or saute pan, over medium heat, saute garlic and ginger in olive oil, stirring often to prevent brown scorching.
  • Add turmeric ( root, or ground) sauté 1 more minute. Add diced tomato, sauté until most of the juices evaporate about 5-6 minutes.
  • Stir in coconut milk, fenugreek leaves, lime, brown sugar, salt, cayenne and pepper. Taste for salt. Bring to a simmer, then turn off heat until ready to serve.
  • Make the Vegan Lentil Meatballs (makes 16 balls)
  • Pre-heat oven to 400F.
  • In a food processor, place the cooked quinoa, and half of the lentils, and pulse until texture of coarse sand.
  • In a large bowl. Add the remaining lentils, salt, granulated garlic, chopped cilantro to the bowl and mix well.
  • In the same food processor add the tofu (blotted well, borken apart) and 1 Tbl olive oil. (The tofu will bind the mixture and oil will keep them from drying out.) Pulse tofu and oil until a smooth paste, scraping down the sides as necessary. Scoop it into the lentil mixture and mix it in well.
  • Prepare a parchment lined baking sheet. With your hands, kneed lentil mixture briefly so it’s thoroughly mixed and salt and spices are evenly distributed. With wet hands form small ping pong sized balls. Place on baking sheet and place in the 400 F oven for 20-25 minutes.
  • Mixed
  • Warm the sauce and place lentil meatballs in the sauce, and sprinkle with cilantro. Serve immediately.

Notes

  • If you like extra saucy, double the curry sauce recipe.
  • You can freeze the lentil meatballs you have prepared raw in the freezer.
  • You can also use these vegan lentil meatbaals in your salads.

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