Lentil Meatballs & Veggies in Spicy Coconut Curry

Wow.  This fierce cold weather feels like the coldest, eyelash blistering cold I have ever experienced.  And they’re threatening tomorrow will be worse.  Doesn’t that mean I don’t have to leave my house? No?!? Ah well in that case I need to make something to eat while I’m at school that I know will warm me up.  Lately it’s been all things lentil meatballs well because I love real meatballs but I don’t love eating meat right now.  Oh and I prefer doing little to no work- enter this recipe and why you will love it once you try it.

stew 2Plus when you make your own “meatballs” you can hide things in them, like vegetables ;)

This looks like a lot of work but it is truly very easy and so worth it so get to it!

Ingredients for Meatballs:

***if you don’t have all these ingredients just find a good curry powder you like

1 cup lentils (I used yellow & brown), (soaked for minimum 6 hours)

1 cup vegetable stock

1 10oz package mushrooms

1-2tbsp coconut oil

1/2 zucchini

1 onion

3 garlic cloves

1 tsp turmeric

1 tsp cumin

1 tbsp curry powder

1 tsp chili powder

1 tsp ground ginger

1 tsp ground coriander

few dashes dried basil and oregano

2 tsp worchestire sauce IF you want to have more meaty flavor

1/2 cup gluten free rolled oats

1 egg

up to 1/4 cup quinoa flour (or other flour to help bind)

*optional 2 tbsp tamarind for sweetness or 1 tbsp honey

meat2

Directions:

-Rinse lentils well and add to pot with 1 cup vegetable stock.  Bring to boil, then simmer with lid on till all liquid is gone.

-Meanwhile, pulse the mushrooms in a food processor and then add to bowl.  Pulse zucchini, garlic & onion and don’t overfill your food processor and make more work for yourself.  I find it’s easier just to do them one at a time.

-Add onions to large pot on medium-high heat and add all the spices.  Saute for 3-5 minutes till soften.

-Add garlic and saute for 2 minutes, careful not to burn.

-Add all the vegetables and saute until softened. Season to your taste and adjust spices as needed.

-Remove from heat and once cooled slightly add egg, lentils, flour & oats.  Your consistency may have more or less water so add the oats and flour in smaller amounts as needed. You can lightly mash half the lentils to help bind also, or do quick spin in food processor.

-Preheat oven to 350 degrees, use 1/8 cup measuring cup and kitchen gloves to roll meatballs. Should make at least 12. Bake until brown all over about 30 minutes. Flip after 15 minutes.

Ingredients in Coconut Curry:

1 onion, chopped

2 yellow & 2 red bell peppers, chopped

1 cup chopped carrots

3 garlic cloves, minced (use the food processor!!)

2 tsp grated fresh ginger

1 tbsp curry powder

1 tsp turmeric

1 tsp chili powder

1 tsp cumin

1 28oz can crushed tomatoes

1 can lite coconut milk (or full fat if you prefer)

1/2 cup vegetable stock

fresh chopped cilantro to taste

*optional red pepper flakes

Directions:

-Over medium-high heat, add 1 tbsp coconut oil to same large pot you used for meatballs & add onion.

-Add all your spices. You should be tasting as you go and adjust as needed.

-Add bell peppers & carrots, stir to coat.

-Add garlic & ginger, stir for 2 minutes.

-Add can tomatoes, coconut milk & veggie stock. Bring to boil and reduce with the lid off for 10-15 minutes.

-Season to taste.  Take your meatballs and crumble into curry and garnish with cilantro.

bite

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2 thoughts on “Lentil Meatballs & Veggies in Spicy Coconut Curry

  1. cleaneatingveggiegirl February 10, 2013 at 5:50 pm Reply

    This recipe sounds so great. I have been searching for a good vegetarian “meatball” recipe and this sounds perfect. I LOVE lentils, so these just HAVE to be good. Thanks for sharing :).

    • heatherscreativeconcoctions March 4, 2013 at 10:50 am Reply

      Yeah I hadn’t found a recipe online that I loved but I sure do love these :) Let me know if you try them!

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