The world of culinary arts is full of fascinating combinations and creative recipes that truly tantalize. Among these delicate delicacies, one dish stands out: lentil balls in coconut curry sauce. Our recipe combines the mild taste of red lentils with the creamy sweetness of coconut milk and the aromatic spice of curry. Be sure to try this dish soon, it is as flavorful as it is comforting. And it smells so good too!
Lentil Balls in Coconut Curry: A How-To
Our lentil balls in coconut curry recipe is inspired by Indian cuisine, which is known for its variety of spices and flavors. Lentils are an essential part of many Indian dishes, as they are rich in protein and fiber. Opting to make them into balls will add a refreshing texture to the dish and provide for a satisfying ‘bite.’
The coconut curry adds another dimension of flavor to the dish. The heart of it is combining coconut milk with spices such as turmeric, curry powder, and of course, curry paste. This creates a spicy, fragrant sauce that pairs perfectly with the hearty lentil balls. This dish takes a little time, but we promise, it’s worth it. But the effort is definitely worth it because you’ll get about 15 lentil balls from the recipe, and if you prepare a larger quantity, you can eat it for several days.
Let’s walk you through step by step so you know hat to expect. Begin by cooking the lentils and molding them into balls. For reference, they can be around the size of a standard meatball. Then, you’ll bake them in the oven. As the beauties are baking, you can get started on the curry. By combining the milk with spices and just a bit of flavor, you’ll have a filling and warming sauce, that will also fill your home with home with a fantastic fragrance.
We love home cooking. There’s something about whipping up beautiful meals that just grounds us. If you are looking to go in more the direction of South Asian cooking check out our strawberry chutney. If you need a quicker dinner, check out our recipes like our Greek feta bake and potato and chorizo casserole.
Lentil Balls in Coconut Curry Sauce
Ingredients
For the lentil balls:
- 1 cup red lentils
- 1 onion
- 2 garlic cloves
- ½ inch fresh ginger
- 1 tbsp oil
- 1 tbsp tomato paste
- ½ cup chickpea flour
- 1 tsp ras el hanout
- 1 tsp ground cumin
- 1 tsp salt
- ½ bunch parsley
- black pepper
For the sauce:
- 1 leek
- 2 carrots
- 2 tbsp oil
- 1 cup vegetable broth
- 1¾ cups coconut milk
- 2 tsp red curry paste
- 1 tsp curry powder
- ½ tsp turmeric
- salt
Instructions
- Preheat the oven to 350°F.
- Now, thoroughly rinse the lentils. Using 4 cups of warm water, bring the lentils to a boil, then reduce heat and simmer for 15 minutes. Drain the lentils in a sieve and lightly salt them.
- Peel the onion, garlic, and ginger. Dice the onion finely, and mince the garlic and ginger. Sauté everything in oil. Add a pinch of salt and the tomato paste, sauté briefly, then remove from heat.
- Combine the cooked lentils, the sautéed vegetables, flour, and all the spices. Mix well and let the mixture rest for 10 minutes.
- Rinse the parsley, remove the leaves from the stems, and finely chop them. Season with salt and black pepper to taste. The mixture should be relatively moist but hold its shape when rolled into balls.
- Place the balls on a lightly oiled baking sheet and bake for about 25 minutes. The balls should be firm on the outside, but soft on the inside.
- While the lentil balls are in the oven, you can prepare the coconut curry sauce. Rinse the leek under running water. Thinly slice the white and light green parts. Peel the carrots and cut them into thin slices.
- Heat the oil in a pot and lightly sauté the leek and carrots. Add the curry paste, curry powder, and turmeric, and sauté briefly. Deglaze with vegetable broth and pour in the coconut milk. Let it simmer and thicken slightly until the vegetables have reached your desired consistency. Season with salt to taste.
- Place the finished lentil balls in the coconut curry sauce and let them soak for 10 minutes. Sprinkle with fresh parsley before serving.