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Vegan Lentil Meatballs In Curry Sauce

Vegan Lentil Meatballs With Curry Sauce (Gluten-free)

Vegan lentil meatballs that are oven-baked and gluten-free. Serve them with a rich curry sauce for a meal that's comforting, savoury and easy to make. You can also meal prep these meat-free meatballs for a make-ahead lunch! 
Course Main Course
Cuisine Vegan
Keyword coconut milk, curry, lentils, mealprep, meatballs, Oil free, Potatoes
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4
Calories 296kcal
Author Maria Gureeva


  • Saucepan x 3
  • Conventional oven
  • Baking tray
  • Mixing bowl


For the lentil meatballs

  • 1/2 cup red lentils
  • 3 small potatoes, peeled and chopped (about 300g or 10oz)
  • 2 flax eggs
  • 1/2 medium red onion chopped
  • 2 tbsp tomato paste
  • 1 tbsp nutritional yeast
  • 1/4 cup buckwheat flour
  • 1 tbsp tamari

For the curry sauce

  • 1/2 medium red onion chopped
  • 2 cloves garlic minched
  • 250 g vine tomatoes
  • 2 tsp garam masala
  • 1 tbsp curry powder
  • 1/2 tbsp turmeric
  • 1/2 tsp salt
  • 1 cup full-fat coconut milk


Make the lentil meatballs

  • Cook the red lentils for around 10 minutes, until they're soft but not mushy.
  • At the same time, boil peeled and chopped potatoes until fully cooked through, which should take around 12-15 minutes.
  • Preheat the oven to 180 degrees C (400 F) and line a baking tray with parchment paper.
  • Mash the potatoes when done, then add them to a large mixing bowl together with the cooked lentils and the flax eggs, red onion, tomato paste, turmeric, nutritional yeast, buckwheat flour and tamari. Mix everything together well.
  • Then, roll the mixture into even-sized balls. Make sure your hands are slightly damp to prevent sticking. The measurements in the recipe card below are enough for 8-9 large meatballs.
  • Arrange the meatballs on the baking tray and bake in the preheated oven for 25-30 minutes, until golden and crispy on the outside.

Make the curry sauce

  • While the lentil meatballs are in the oven, start preparing the curry sauce. Add the onion and garlic to a non-stick pan and cook for 2-3 minutes to soften.
  • Add the tomatoes, garam masala, curry powder, turmeric and salt. Cook for 4-5 minutes, until fragrant and the tomatoes soften.
  • Add the coconut milk and simmer, stirring frequently, over a medium heat for around 15 minutes.



To make the flax egg, stir together 2 tbsp group flaxseed and 4 tbsp water, setting aside for 10-15 minutes. 
You can sub light coconut milk, but the sauce won't be as creamy.  
This makes 8-9 large meatballs (about 5cm/2 inches in diameter).


Calories: 296kcal | Carbohydrates: 32g | Protein: 12g | Fat: 15g | Saturated Fat: 11g | Sodium: 622mg | Potassium: 785mg | Fiber: 12g | Sugar: 5g | Vitamin A: 657IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 6mg