Crispy baked Vegan Lentil Meatballs tossed in a creamy Indian Curry Masala Sauce, and served over mashed Potatoes - These meat-less balls are simple, healthy, protein-rich and easy to make gluten-free!
Add the lentils and water to a saucepan. Bring to a boil and cook according to the package instructions.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Heat the oil in a skillet over medium heat. Add the onion and cook for about 2-3 minutes, or until softened. Then, add the garlic and cook for another minute, or until fragrant.
To a food processor, add the cooked lentils, onions, garlic, tomato paste, curry powder, soy sauce, coriander, parsley, salt and pepper. Pulse until combined, but not puréed, leaving a little texture. Stir in the bread crumbs, taste and adjust seasonings as needed, then set aside for 10 minutes or refrigerate overnight. (The mixture should be soft but not too sticky. If it’s still too wet after the resting time, add more breadcrumbs or oat flour.)
Shape the mixture into balls with wet hands and place them on the prepared baking sheet. Brush the balls with a little oil and bake for 30 minutes, turning them halfway through.
Indian Curry Sauce
In the meantime, prepare the mashed potatoes (or rice) and the curry sauce.
Heat the oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for about 3-4 minutes. Add the garlic, ginger, cumin and garam masala and cook for another minute, or until fragrant. Then, add the chopped tomatoes, water, coconut milk, salt, sugar, and chili. Stir to combine and bring to boil. Reduce the heat to a simmer and cook covered for 10-15 minutes.
Transfer the sauce to a blender (or use a hand stick blender) and blend until creamy. Pour the creamy sauce back into the skillet and simmer for another 1-2 minutes. Taste and adjust seasonings or add more water to thin as needed.
Remove the lentil meatballs from the oven and place them into the sauce. Garnish with coconut yogurt, sesame, and fresh coriander, and serve immediately over mashed potatoes or rice with naan bread or paratha and lime wedges on the side. Enjoy!
To make these lentil meatballs gluten-free, substitute gluten-free oat flour. You can make this by processing gluten-free rolled oats in a food processor or blender into flour. Alternatively, use a store-bought gluten-free flour blend or almond flour.
I suggest using full-fat coconut milk or another rich non-dairy milk. If using lighter milk with higher water content the sauce won't be as creamy.
Store leftover sauce and lentil meatballs separately in the refrigerator or the balls will get mushy. Reheat leftover lentil meatballs gently in the microwave or in the oven for a crispier result.
Please read my blogpost for further information about this recipe (e.g. how to freeze the balls and make ahead tips)!
Nutrition is calculated automatically and should be used as estimate.