|Prep time||20 minutes|
|Cook time||50 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Soak the lentils overnight.
Place the lentils, quinoa, fennel, fenugreek, cumin, water and ½ teaspoon of salt in a saucepan and bring to a boil. Cover and simmer for 30 minutes or until the lentils are tender. Drain and set aside.
Peel and finely chop the garlic and ginger. Zest and juice the lime.
Heat 1 tablespoon of olive oil in a large pan then sauté the garlic and ginger until golden. Add the turmeric and black pepper. Sauté for 1 minute before adding the tomato paste, coconut milk, fenugreek leaves, lime zest and juice, honey, cayenne pepper and 2 teaspoons of salt. Set aside.
Preheat the oven to 220°C, gas mark 7. Line a baking tray with parchment paper.
To make the meatballs, place the tofu and 2 tablespoons oil in a food processor and blend until smooth. Place half the lentil-quinoa mixture in the food processor and pulse until coarsely chopped but not a paste. Transfer to a bowl and stir in the remaining mixture and a handful of chopped coriander. Season to taste. Roll into balls and place on the baking tray. Roast the meatballs for 20 minutes until golden.
Bring the sauce to a simmer then add the meatballs.
Serve sprinkled with extra coriander.