Vegan Lentil Meatballs in Creamy Tomato Curry Sauce

• Gluten free

• Produce

  • 1 lb Brown lentils, cooked
  • 2 cloves Garlic, rough
  • 4 Green onions
  • 1 cup Parsley
  • 1 28 ounce can Tomatoes
  • 1 Yellow onion, rough
  • 1 Yellow onion

• Canned Goods

  • 1/2 cup Coconut cream, unsweetened canned
  • 2 tbsp Tomato paste

• Condiments

  • 1 Tomato curry sauce, Creamy

• Baking & Spices

  • 2 Kosher salt
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 4 tbsp Olive oil
  • 1 Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin
  • 2 tbsp Cumin, ground
  • 1/2 cup Walnuts, toasted

• Frozen

  • 2 tbsp Curry
  • 1 Lentil meatballs

Found on heatherchristo.com

Ingredients

• Creamy Tomato Curry Sauce
• 2 tablespoons olive oil
• 1 yellow onion, rough chopped
• 2 cloves garlic, rough chopped
• 2 tablespoons curry
• 1 tablespoon cumin
• 1 tablespoon tomato paste
• ½ teaspoon red pepper flakes
• 28 ounce can of crushed tomatoes
• ½ cup unsweetened canned coconut cream (the thick white part on the top of canned coconut milk)
• Kosher salt
• Lentil Meatballs
• 1 pound cooked brown lentils
• ½ cup toasted walnuts
• 2 tablespoons olive oil
• 1 yellow onion, finely diced
• 1 tablespoon tomato paste
• 2 tablespoons ground cumin
• 4 green onions, finely minced
• 1 cup minced parsley
• kosher salt
• olive oil for frying
• Creamy Tomato Curry Sauce
• 2 tablespoons olive oil
• 1 yellow onion, rough chopped
• 2 cloves garlic, rough chopped
• 2 tablespoons curry
• 1 tablespoon cumin
• 1 tablespoon tomato paste
• ½ teaspoon red pepper flakes
• 28 ounce can of crushed tomatoes
• ½ cup unsweetened canned coconut cream (the thick white part on the top of canned coconut milk)
• Kosher salt
• Lentil Meatballs
• 1 pound cooked brown lentils
• ½ cup toasted walnuts
• 2 tablespoons olive oil
• 1 yellow onion, finely diced
• 1 tablespoon tomato paste
• 2 tablespoons ground cumin
• 4 green onions, finely minced
• 1 cup minced parsley
• kosher salt
• olive oil for frying

Directions

• For the sauce: In a large pot over medium heat add the olive oil and onions. Saute for 5 minutes until golden. Add the garlic and cook, stirring often another two minutes.
• Stir the curry powder, cumin and the red pepper flakes into the onions and garlic, cooking for 1 minute. Then add the tomato paste and red pepper flakes and cook for 2 more minutes, stirring often.
• Add the canned tomatoes and stir well. Add the contents to the jar of a blender or use an immersion blender and puree until smooth and creamy. Transfer back to the pot. Simmer over low heat until it is hot and slightly bubbling around the edges. Stir in the coconut cream and season to taste with kosher salt. Put a lid on the pot and simmer over low heat while you make the lentil meatballs.
• For the lentil meatballs: In the bowl of a food processor combine all of the ingredients (except for the salt.) Pulse until the mixture is well combined but not smooth and then season to taste with kosher salt. You should be able to form it with your hands and squeeze it together to hold the shape of a loose ball. Form the balls and set them aside on a sheet tray while you prepare the pan and oil.
• In a large non-stick cooking pan add some olive oil and heat over medium heat. Add the lentil balls and brown lightly on all sides, cooking until they are hot and golden on the outside, about 5 minutes.
• You can keep them hot in a hot oven at 300 degrees.
• I like to pour some of the Creamy Tomato Curry Sauce into a shallow bowl and then add the hot lentil meatballs to the sauce. Garnish with a little flat leaf parsley.
• For the sauce: In a large pot over medium heat add the olive oil and onions. Saute for 5 minutes until golden. Add the garlic and cook, stirring often another two minutes.
• Stir the curry powder, cumin and the red pepper flakes into the onions and garlic, cooking for 1 minute. Then add the tomato paste and red pepper flakes and cook for 2 more minutes, stirring often.
• Add the canned tomatoes and stir well. Add the contents to the jar of a blender or use an immersion blender and puree until smooth and creamy. Transfer back to the pot. Simmer over low heat until it is hot and slightly bubbling around the edges. Stir in the coconut cream and season to taste with kosher salt. Put a lid on the pot and simmer over low heat while you make the lentil meatballs.
• For the lentil meatballs: In the bowl of a food processor combine all of the ingredients (except for the salt.) Pulse until the mixture is well combined but not smooth and then season to taste with kosher salt. You should be able to form it with your hands and squeeze it together to hold the shape of a loose ball. Form the balls and set them aside on a sheet tray while you prepare the pan and oil.
• In a large non-stick cooking pan add some olive oil and heat over medium heat. Add the lentil balls and brown lightly on all sides, cooking until they are hot and golden on the outside, about 5 minutes.
• You can keep them hot in a hot oven at 300 degrees.
• I like to pour some of the Creamy Tomato Curry Sauce into a shallow bowl and then add the hot lentil meatballs to the sauce. Garnish with a little flat leaf parsley.