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Vegan Lentil Meatballs with Indian Coconut Curry Sauce

Create a delicious and aromatic dish with this recipe for Vegan Lentil Meatballs with Indian Coconut Curry Sauce. This dish combines the heartiness of lentil meatballs with the rich, complex flavors of an Indian coconut curry sauce, offering a delightful fusion of textures and tastes.

Vegan Lentil Meatballs with Indian Coconut Curry Sauce

• 1 cup dried green or brown lentils, rinsed
• 2 1/2 cups water
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground black pepper
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1/4 cup breadcrumbs (use gluten-free if needed)
• 2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax egg)
• 1/4 cup chopped fresh cilantro
• Salt to taste
For the Indian Coconut Curry Sauce:
• 1 tablespoon coconut oil or vegetable oil
• 1 large onion, finely chopped
• 1-inch piece of ginger, minced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper (optional)
• 1 can (15 oz) coconut milk
• 1 can (15 oz) diced tomatoes
• 1 tablespoon tomato paste
• Salt to taste
• Fresh cilantro, chopped (for garnish)
For Serving:
• Cooked basmati rice or naan bread

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