GOLDEN TOFU + LENTIL *MEATBALL* CURRY

Here it is friends, possibly my greatest culinary moment – GOLDEN TOFU + LENTIL *MEATBALL* CURRY!!!! The meatballs are made from tofu and lentils, somehow light and fluffy but dense and moist. They also happen to be both vegan and gluten free. And they’re swimming in a curry of complete liquid gold. Sweet, spicy, rich and warm. A total dream. A dish to make you glad that we’re in the throes of winter. Make lots – trust me on this.

GOLDEN TOFU + LENTIL *MEATBALL* CURRY

vegan and gluten free

for the meatballs:

• 450g extra firm tofu (pressed dry with paper towel)
• 1 large handful coriander leaves, chopped
• 1 tin lentils – rinsed and drained
• 1 tsp salt
• 1/2 cup GF breadcrumbs (or cooked quinoa)
• 1 Tbsp oil

for the curry sauce:

• 1 tsp oil
• 1 clove garlic, minces
• 1/2 tsp minced ginger
• 1 tsp turmeric
• 2 tsp curry powder
• big pinch cumin seeds
• 1 x 400ml tin crushed tomatoes
• 1 x 400ml tin coconut cream

To serve:

• steamed basmati rice
• pappudums

1. Preheat the oven to 200 degrees C.
2. Place the tofu, coriander leaves, salt and breadcrumbs (or quinoa if using) into a food processor and blitz until well combined. Add the oil and lentils and blitz again briefly.
3. Roll a tablespoon of the mixture into a ball and place on baking tray lined with baking paper. Repeat until mixture is gone.
4. Place into the oven and bake for 15 minutes.
5. Meanwhile, heat a heavy based pan over light heat and gently fry the garlic and ginger with the oil for a minute. Add the spices and stir quickly for 30 seconds and add the tin of crushed tomatoes with a good punch of salt.
6. Simmer for 10 minutes then add the coconut cream. Stir the sauce and cook on low heat for another 5 minutes.
7. Add the cooked meatballs to the sauce and stir them through gently.
8. Serve with rice and pappadums.

Enough for 4 people