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Vegan Lentil Meatballs In Curry Sauce

Get the Recipe: 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! 
5 from 16 votes


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


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


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