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
- Preheat the oven to 200 degrees C.
- 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.
- Roll a tablespoon of the mixture into a ball and place on baking tray lined with baking paper. Repeat until mixture is gone.
- Place into the oven and bake for 15 minutes.
- 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.
- Simmer for 10 minutes then add the coconut cream. Stir the sauce and cook on low heat for another 5 minutes.
- Add the cooked meatballs to the sauce and stir them through gently.
- Serve with rice and pappadums.
Enough for 4 people