Lentil Koftas with Tomato Curry Coconut Sauce

4.50 from 20 votes

Lentil Koftas with Tomato Curry Coconut Sauce

These mixed lentil koftas (which are also gluten free) with tomato curry coconut sauce are easy to make. The mixed lentils give a range of textures, which are full of flavour from the spices (they could even be eaten on their own in a sandwich without the sauce). The ‘meaty’ koftas with the creamy tomato sauce are the perfect combination.

Prep Time20

Cook Time25

Resting time30

Total Time1 15

Course: main, starter

Cuisine: Asian, Indian, lebanese, Middle Eastern

Diet: Gluten Free, Vegan

Servings: people

Calories: 417kcal

Author: Louise-Claire Cayzer

Ingredients

Mixed Lentil Koftas

250 g cooked red lentils
250 g cooked green / brown lentils
15 g Chopped Coriander/Cilantro
2 teaspoon garam masala
3 teaspoon ground cumin
3 tablespoon Chia seeds, milled / ground, mixed with 4 tablespoon water
50 g potato starch or corn starch
6 cloves Garlic, crushed
1 teaspoon salt or to taste
2 teaspoon pepper
1 tablespoon oil for frying

Tomato Curry Coconut Sauce

300 g Onion, chopped finely
1 tablespoon ginger a thumb size piece, peeled.
4 cloves garlic
2 teaspoon ground cumin
2 teaspoon ground coriander
2 teaspoon garam masala
1 tablespoon chilli flakes or a chopped chilli optional if you like heat
½ teaspoon pepper
800 g Chopped tomatoes equivalent to 2 x 400g/14 oz tins. You can also use fresh chopped tomatoes.
200 ml coconut milk half a standard 400g./14oz tin
30 g fresh coriander
3 tsp brown sugar to taste
1 teaspoon salt

Metric - American

Instructions

Mixed Lentil Koftas

Put all ingredients, except the oil for frying (if using), in a mixing bowl. Mix well so all ingredients are well and evenly combined. It is best to use your hands to do this.
Put in the fridge for 20-30 minutes to let the mixture firm up. (You can get on with the curry sauce in the meantime)
Mould into oblong kofta-shaped pieces.
Fry in some oil until brown on the outside and cooked all the way through. Or bake on a lightly oiled tray for 25-30 minutes in a 180°C (360°F / Gas Mark 6) oven, or until the koftas have browned.
Simmer in the curry sauce for about 5 minutes so the koftas absorb a little of the sauce but stay browned on top.

Tomato Curry Coconut Sauce

Blend the peeled ginger, garlic and a little salt,water and a tiny splash of oil in a blender until creamy. Set aside.
In a medium sized pan, fry the onion in a little oil for a few minutes, then add the cumin, coriander, garam masala, chili and stir until fragrant.
Add the ginger and garlic combination, gently stir and fry down for another minute.
Add the tomatoes to the onion mixture. Simmer for a few minutes.
Add in the coconut milk and simmer for a few more minutes. Add the optional coriander leaf.
If you wish, blend the curry sauce for a smoother sauce. Return to the pan and reheat. Taste and add in the sugar (if needed) and check the seasoning.
Add the koftas to the curry sauce and simmer for a few minutes.
Serve with coriander and flatbreads.

Video

Notes

You can make these koftas ahead of time and freeze, and make the sauce seperately too.
Make sure to really blend the chia seeds before adding water, to create the binding, otherwise you will end up with a bit too much crunch. Of course you can always switch out the chia seeds for flaxseeds.
The chilling time for the koftas ahead of frying is important! It helps them stick together when frying.
If you don't wish to fry the koftas, shape them on a parchement lined baking tray and spritz with a little olive oil before baking at 180c/360f.

SUBSTITUTIONS/VARIATIONS

If you don't like cilantro/coriander, you can leave it out, or add in some parsley!

Other lentils -choose to use just one type of lentil, or you can try making the koftas with other beans. You can even replace the koftas with these Zucchini Tofu Meatballs and add some spices to them.
Milder or less spicy- Choose a milder garam masala or use half the amount specified and leave out the chili if you aren't a fan of heat!
Flaxseeds -replace the chia seeds with flaxseeds to help bind the koftas.

Nutrition