Get the Recipe:Vegan Lentil Meatballs With Curry Sauce (Gluten-free)
Prep Time: 25mins
Cook Time: 30mins
Total Time: 55mins
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!
3smallpotatoes, peeled and chopped , (about 300g or 10oz)
1/2 mediumred onion, chopped
For the curry sauce
1/2mediumred onion, chopped
1cupfull-fat coconut milk
Saucepan x 3
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).