Vegan Lentil Meatballs with Coconut Curry Sauce

feastingathome.com

DuckDinnerDash

subheading: Lentil Meatballs:

1 cup black caviar lentils (uncooked) Sub green or brown lentils, just not “split” lentils

1 tsp fennel seed

½ cup quinoa ( uncooked)

1 tsp kosher salt

1 tsp granulated garlic

⅓ cup chopped cilantro

6 oz firm tofu, pressed down ( to release water) and patted dry - this acts as the binder ( do not use silken tofu)

1 Tablespoon olive oil

subheading: Coconut Curry Fenugreek Sauce: ( if you like extra saucy, double the recipe):

4 cloves garlic- minced

1 tablespoon fresh ginger, grated

1 teaspoon fresh turmeric, grated (or ½ teaspoon ground turmeric )

1 to 2 tablespoons olive oil

1 extra large tomato, finely diced, with juices

1 tablespoon dried fenugreek leaves

14 ounce can coconut milk (not lite)

1 tablespoon lime juice

1 teaspoon brown sugar

½ teaspoon salt, more to taste

¼ teaspoon cayenne, more to taste

fresh cracked pepper to taste

Directions at feastingathome.com

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