Vegan lentil balls with coconut curry

Vegan Lentil Balls with Coconut Curry

Ingredients

1 cup black or green lentils

1 cup quinoa

2 tsp Epicure Keema Curry

1.5 tsp EPICURE Minced Garlic

½ tsp Epicure Zaatar

250 grams firm tofu cut into cubes

1 tbsp olive oil

1/3 c chopped cilantro or parsley

½ EPICURE SPG

2 c coconut milk

1 EPICURE Coconut Curry Mussels seasoning

1/2 lime

1 tsp EPICURE SPG or

EPICURE Sea Salt(grinder) to taste

EPICURE Black Pepper(grinder) to taste

DIRECTIONS

Cook quinoa according to these instructions. Place lentils in Multipurpose Pot, pour in 2 cups of salted water and cook for 10-15 minutes on medium high.

Preheat oven to 400F.

Transfer half of cooked lentils, cooked quinoa, Keema Curry seasoning, minced garlic and Zaatar in food processor and pulsate until it reaches sandy texture. Remove, set aside. In the same processor mix tofu with olive oil until it becomes a paste. Place both mixtures in a medium size bowl. Add cilantro or parsley, SPG and whole lentils. Mix very well with Saute Spoon.

Using Prep Pro Scoop make balls. Bake them on Sheet Pans lined with Sheet Pan Liner at 400F for 15-20 minutes.

Put Sauté Pan on medium high, add coconut milk, Coconut Curry Mussels seasoning, and juice the lime using 2 in 1 Citrus Press , let it simmer for 10 minutes. Serve balls with curry sauce on top of rice with a glass of cold white wine. Enjoy!

I modified this recipe but the original was voted the best vegan recipe in the culinary show.

I believe my modifications only made it better. Enjoy!