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 Time20

Resting time1

Total Time1 40

Course: main, starter

Cuisine: Asian, Indian, lebanese, Middle Eastern

Servings: people

Calories: 315kcal

Author: Louise-Claire Cayzer

Ingredients

Mixed Lentil Koftas

250 g cooked red lentils
250 g cooked green / brown lentils
15 g Chopped Coriander (around ½ cup or a handful)
2 teaspoon garam masala
3 teaspoon ground cumin
3 tablespoon Chia seeds, milled / ground, mixed with 4 tablespoon water
35 g buckwheat flour (or any other flour will work)
6 cloves Garlic, crushed
1 teaspoon salt or to taste
2 teaspoon pepper
1 tablespoon oil for frying

Tomato Curry Coconut Sauce

1 Onion, chopped finely
1 tablespoon ginger, grated a thumb size piece
4 cloves garlic
2 teaspoon ground cumin
2 teaspoon ground coriander
2 teaspoon garam masala
1 tablespoon chilli flakes or a chopped chilli
1 teaspoon salt
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
45 g sultanas (optional)
3 tsp coconut palm sugar / maple syrup

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 at least an hour to let the mixture firm up.
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 200°C (400°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

In a medium sized pan, fry the onion in some olive oil for a few minutes, then add the cumin, coriander, garam masala, chili, garlic and ginger. Fry for a further few minutes for all the flavours to be released.
Blend the fresh coriander with tomatoes and add to the onion and spices. If you don’t have a blender just add the tinned tomatoes as they are and chop the coriander finely. Add the coconut milk then cook for 5 minutes.
Add the sultanas (if using) and the coconut palm sugar / maple syrup. Season with salt and pepper.

Nutrition