Meatless meatballs bursting with Indian flavors.
Of course meatless meatball is an oxymoron, but these tender and flavorful lentil balls do manage to take on a hearty, meat-like quality. They come together easily with the help of a food processor, before shaping and simmering in a smooth, rich coconut curry sauce. A bed of basmati rice provides the perfect landing for this saucy dish, and a drizzle of yogurt and sprinkling of fresh cilantro adds the finishing touch.
Lentil Balls in Coconut Curry Sauce
Lentils are a versatile legume that can be used to add flavor and texture to a wide variety of dishes. Here they are cooked and ground into supremely tender meatball-like creations that are simmered in a rich curry sauce and served over rice. This South Asian inspired meal may be meatless but it is hearty and flavorful enough to please both vegetarians and omnivores alike.
Ingredients
- 1/2 cup brown or green lentils
- 1/2 red onion roughly chopped
- 1 egg
- 1/3 cup breadcrumbs
- 1 1-inch piece ginger scrubbed and finely grated
- 2 cloves garlic
- 2 tsp garam masala
- Kosher salt and pepper
- 2/3 cup rice preferably basmati
- 2 tbsp neutral oil such as canola
- 1 15-oz can tomato sauce
- 1 cup canned coconut milk
- 1 tbsp curry powder
- Plain yogurt and chopped cilantro optional, for serving
Instructions
- Rinse lentils in a sieve. Place in a medium saucepan with 2 cups of water. Bring to a boil over high heat then reduce to low, cover and cook for 20 minutes.
- Meanwhile, to a blender or food processor add red onion, egg, bread crumbs, ginger, garlic, garam masala, 1/2 tsp salt, and 1/4 tsp pepper. When lentils are done drain them and add to the blender or food processor. Pulse until well combined but do not blend into a paste. Stir together to ensure a uniform distribution of ingredients. Form mixture into 2 tbsp balls and place on a plate.
- Add rice and 1 1/3 cups of water to a small saucepan. Bring to a boil then cover, reduce heat to low, and cook for 20 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add lentil balls and cook 3-4 minutes per side until browned.
- While lentil balls are cooking combine tomatoes, coconut milk, curry powder, and a heavy pinch of salt in a medium bowl. Add to the skillet with the meatballs and bring to a low boil then reduce heat to low and simmer for 10-12 minutes, stirring gently and infrequently.
- Divide rice amongst bowls and top with lentil balls and sauce. If desired drizzle with yogurt and sprinkle with chopped cilantro.
