Oven baked Vegan Lentil Balls with Curry Sauce—Easy, healthy, gluten free, and packed full of protein and great flavors! Perfect for a simple and filling vegan meal that everyone will enjoy. Who needs a take-out when you can make these delicious homemade Vegan Lentil Balls with Curry Sauce.
To make sure this recipe is vegan, check that your curry paste doesn’t contain fish sauce. I like to serve this dish with rice and top with lots of chopped peanuts, a little extra chili and cilantro. A little fresh lime juice brings a extra freshness but you can leave the toppings out if you want. It is delicious as it is!
For more Asian recipes check out my Creamy Asian Noodle Salad
If you try this Vegan Lentil Balls with Curry Sauce recipe, let me know what you think by leaving a comment, rating, and tagging me in your picture on Instagram.
Enjoy!
- 4 deciliter, 1,7 cups vegetable broth
- 2 deciliter, 0,8 cups puy lentils
- 1 tablespoon oil
- small onion minced
- 2 cloves garlic minced
- 1 teaspoon red curry paste (vegan)
- 2 tablespoon soy sauce
- 2 deciliter, 0,8 cups oats
- 1 deciliter, 0,4 cups roasted red pepper
- 1 tablespoon oil
- 1 small onion minced
- 2 cloves garlic minced
- 1 tablespoon ginger pealed and grated
- 3 tablespoon red curry paste (vegan)
- 1 tablespoon peanut butter
- 1 can 400 g coconut milk
- 3 tablespoon chopped fresh cilantro leaves
- 1 ( 2-3 tbsp) freshly squeezed lime juice
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Preheat the oven to 180C.
Rinse the lentils and transfer to a medium saucepan with the broth. Cover and simmer for 20 minutes until lentils are cooked but still have a little bite to them. Drain any if any broth is left and set aside to cool.
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In a pan, saute the onion in the oil for about 2-3 minutes until translucent. Add the garlic, ginger and red curry paste and cook another minute.
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While the onion mixture is cooking add the oats to a food processor and blend to a flour texture. Add the lentils, onion mixture, red peppers and the soy sauce to the food processor. Pulse until it forms a chunky dough that can be rolled into balls.
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Roll 1 tablespoon of the mixture into a ball and place on a backing sheet lined with parchment paper. Brush with a little oil and bake for about 10-15 minutes depending on how firm texture you like.
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Add the oil and onion to a pan. Saute for 2-3 minutes until onion is translucent. Add the curry paste, ginger, and garlic and cook for another minute. Stir in the soy sauce and coconut milk and simmer for a few minutes. Add the lime juice and cilantro.
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Add the meatballs to the sauce and gently stir to cover. Simmer for another 1-2 minutes.
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Serve over cooked rice and top with cilantro, chopped peanuts and red chili (optional).
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