GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Lentil and Quinoa Balls w Coconut Curry Sauce
Fab veggieballs – the crunch, texture and nuttiness, paired with the curry sauce – beautiful – simple, family meal. Gluten free, dairy free, vegan and vegetarian.
Prep Time: 20 min
Cook time: 25 mins
1 cup black lentils (or brown/green – NOT split)
1 fat garlic clove
1/2 cup uncooked quinoa
1 tsp fennel seeds
1 tsp salt
1 tsp smoked paprika
handful coriander, chopped
170g firm (NOT silken tofu)
Coconut Curry Sauce
4 garlic cloves, crushed
1 tbsp fresh ginger, crushed
1tsp fresh turmeric, grated (or 1 tsp ground)
2 large tomatoes, chopped
400ml coconut milk (NOT lite)
1 tsp fenugreek seeds
1 tbsp lemon juice
1 tsp brown sugar
1/4 tsp cayenne pepper
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.
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