| Created by | Spinneys |
| Prep time | 20 minutes |
| Soaking time | Overnight |
| Cook time | 50 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 608 |
| Fat | 47.7g |
| Saturates | 24.5g |
| Protein | 12.7g |
| Carbs | 41g |
| Sugars | 6.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSoak 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.
