Vegan Lentil Meatballs with Indian Coconut Curry Sauce Recipe | Samsung Food App

Ingredients

• 1 cup black caviar lentils (uncooked) Sub green or brown lentils, just not “split” lentils
• 1 tsp fennel seed
• ½ cup quinoa ( uncooked)
• 1 tsp kosher salt
• 1 tsp granulated garlic
• ⅓ Cup chopped cilantro
• 6 oz firm tofu, pressed down ( to release water) and patted dry – this acts as the binder ( do not use silken tofu)
• 1 Tablespoon olive oil
• 4 cloves garlic- minced
• 1 T fresh ginger, grated
• 1 tsp fresh turmeric, grated (or ½ teaspoon ground turmeric )
• 1- 2 Tablespoons olive oil
• 1 extra large tomato, finely diced, with juices
• 1 tablespoon dried fenugreek leaves
• 1 13.5 oz coconut milk (not lite)
• 1 Tablespoon lime juice
• 1 tsp brown sugar
• ½ tsp salt, more to taste
• ¼ tsp cayenne, more to taste
• fresh cracked pepper