Ingredients
Meatballs
2 cups cooked lentils
½ cup walnuts
1 chopped onion
2 minced garlic cloves
1 tsp freshly grated ginger
1 tsp cumin
1 large bunch fresh chopped parsley
2 tbsp bread crumbs ( I used gluten free panko )
1 tsp coconut oil
1/2 tsp salt
Coconut & Tomato Sauce
2 cups diced tomatoes
1 cup butternut squash, peeled and cubed into bit small pieces.
1/2 cup vegetable broth ( can substitute with water)
1/2 cup full fat coconut milk
1 minced garlic clove
1 medium onion, chopped
2 tsp turmeric
1/2 tsp cumin powder
1 tsp freshly grated ginger
1/2 tsp chilli flakes
1/4 tsp sea salt
To garnish: coconut yogurt & fresh parsley
Instructions
Preheat Oven 175C / 350F and line a baking sheet with parchment paper.
Add walnuts to a food processor and mix until is finely chopped ( like flour ). Add the rest of the ingredients and pulse approximate. 4 times to obtain a a mixture with some crumbles. Shape mixture into small balls using a big tablespoon or your hands (Tip: Do not over process the mixture or it will become to soft to shape into balls).
Place lentil balls in the baking sheet and bake for 30 minutes or until golden.
In the mean time your lentil balls are cooking prepare the sauce. Heat a large pan to medium heat. Add onion and butternut squash and cook until fragrant, about 5 min. Add garlic and ginger and cook for further 2 min.
Add coriander seeds, cumin powder, pepper flakes, salt and cook for 2 more min. Add tomatoes, coconut milk and water or vegetable broth and mix well. Bring mixture to boil over medium heat. Once it boils reduce the heat to simmer and cook for 15 min.
Turn the heat of and let the sauce cool down for 5 min. Then transfer to a high speed blender or use a hand blender to mix until the mixture is smooth and creamy. (Adjust salt and add a pinch of once the sauce is well mixed)
Transfer sauce back to the pan and take lentils out of the oven and place them in the sauce pan one by one. Garnish with yogurt, parsley and more chilly flakes (optional)
Yorumlar