Enjoy our vegan recipe Indian Lentil Balls in Coconut Sauce by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||3119 kJ (745 kcal)|
Spoon, colander, non-stick frying pan, chef's knife, pot, immersion blender, cutting board, spatula, blender, oven, baking tray, parchment paper, bowl
In a colander, rinse and drain the lentils and quinoa and cook them according to the package instructions.
Finely chop the garlic and ginger. Dice the tomatoes.
In a bowl, blend half of the lentils, tofu, olive oil with an immersion blender until smooth.
Preheat the oven to 350 °F.
Place half of the chopped garlic, coriander, breadcrumbs and the remaining lentils into the bowl, season with salt and mix well.
From the mixture form golf-ball-sized balls, place on a baking tray lined with parchment paper and bake for approx. 25 minutes.
Heat the olive oil in a non-stick frying pan over medium heat. Fry the remaining garlic and ginger for approx. 1-2 minutes. Add the tomatoes, salt, pepper, turmeric and fry for 3 more minutes.
Stir in the coconut milk, water, lime juice, and sugar. Let simmer for approx. 5 minutes.
Serve the lentil balls with the sauce.
Enjoy your meal!