Lentil and Quinoa Balls w Coconut Curry Sauce

Instructions

Pop the lentils in a pan cover with 3 cups of water, add the garlic clove and fennel seeds. Bring to a boil, then simmer (uncovered) until they are just tender or give a little when squeezed between your fingers.  Drain and set aside.

Pop the quinoa in a saucepan, top with 1 cup of water, bring to a boil, stir, reduce the heat and cook covered for 15 minutes.  Remove from the heat and leave covered. Until ready to use.

Preheat the oven to 200. Line a baking tray with greaseproof paper.

In a food processor, add half the cooked lentils, all of the quinoa, salt, paprika and the coriander. Pulse until the mixture resembles coarse sand.  You may need to do this a few times, scraping the bowl down each time.

Empty into a bowl and add the remaining lentils.

In the same food processor, add the tofu and the cooked garlic clove (from the lentils).  Blend until the tofu has the consistency of soft butter.  Scrape into the lentil and quinoa mixture, this will act as the binder, add a drizzle of olive oil and combine well.

Wet your hands and roll the mixture into golf sized balls.  Place on the tray and pop in the oven and bake for 25 minutes.

Sauce : Add either 1 tbsp oil or knob of coconut oil to the pain, when hot, add the garlic, ginger and turmeric.  Cook until soft and fragrant.  Add the tomatoes and any juice and cook until all the liquid has evaporated.  Stir in the coconut milk, fenugreek seeds, lemon juice, brown sugar and cayenne pepper. Simmer stirring for 10 minutes or until thick.  Taste and season.

Serve : With either boiled or my chia seed and coriander rice.