Lentil meatballs in curry sauce
Nutritious vegetarian lentil meatballs in curry sauce
Ingredients
| boiled green or black lentils 400 g |
| boiled round rice 350 g |
| grated mozzarella cheese 150 g |
| parsley 30 g |
| cilantro 10 g |
| olive oil 30 ml |
| salt to taste |
| black pepper to taste |
| dried garlic to taste |
| ground fennel to taste |
| SOUCE: |
| garlic 4 cloves |
| grated ginger root 30 g |
| lime juice 25 ml |
| olive oil 25 ml |
| tomatoes 150 g |
| cream (20%) 400 ml |
| sugar 15 g |
| curry 1 tsp. |
| turmeric 0.5 tsp. |
| salt to taste |
| black pepper to taste |
| red pepper to taste |
Instructions
Step 1
Combine the rice and lentils, beat with a blender until smooth. Add the chopped herbs, cheese, salt, dried garlic, black pepper and ground fennel. Stir to combine.
Step 2
Grease your hands with oil and form tennis ball-sized meatballs. Place them on a baking tray lined with parchment and bake at 200-220 degrees Celsius for 20 minutes.
Step 3
Meanwhile, prepare the curry sauce. Chop the garlic and fry in oil along with the ginger for 2-3 minutes. Add the curry and turmeric and fry for another minute. Then add the diced tomato and cook for 5-6 minutes. After that add sugar, lime juice, cream, red pepper, black pepper and salt. Stir and simmer for 5 minutes.
Step 4
Put the meatballs in the curry sauce and serve. Enjoy!
