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Dal Kofta - Lentil Balls in Curry Sauce Chiftelute de linte in sos curry vegan

Dal Kofta | Lentil Balls in Curry Sauce

Tender vegan lentil balls simmered in a silky, fragrant coconut curry sauce. A comforting plant-based dinner that's ready in about 50 minutes.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Choose Serving Size 6

Ingredients 

Lentil Balls:

  • 1 cup red lentils
  • 1 onion diced
  • ½ tsp baking soda
  • 1 cup breadcrumbs
  • 1 Tbsp psyllium husks
  • sea salt and ground pepper to taste
  • oil for frying

Sauce:

  • 5 button mushrooms sliced
  • ½ cup sweet corn
  • 2 spring onions chopped
  • 4 cloves garlic minced
  • 2 cups vegetable stock or water
  • 1 cup coconut milk full fat, unsweetened
  • 2 tsps flour or corn starch
  • 2 Tbsps olive oil
  • fresh parsley fresh baby spinach and sliced avocado for serving

Spices:

  • 1 tsp cumin
  • ½ tsp ginger powder
  • 2 tsps turmeric
  • 1 tsp ground coriander
  • ½ tsp ground pepper
  • salt to taste

Instructions

  • Boil the lentils for 15 minutes. Drain them very well and place them in a large bowl.
  • Using a hand blender, mash them until they turn into a paste.
  • Add the rest of the ingredients for the lentil balls and mix. Let the mixture sit in the fridge for 10 minutes.
  • Meanwhile, prepare the curry sauce.
  • Heat the oil in a large pan. Add the sliced mushrooms, garlic and spring onions, and saute for 5 minutes. Add all the rest of the ingredients, except the corn starch. Cook for 15 minutes over medium heat, stirring occasionally.
  • Put the corn starch in a cup. Take 5-6 Tbsps of the curry sauce liquid from the pan and pour it over the corn starch. Mix well. Add 5 more Tbsps of liquid from the pan. Pour this back over the curry sauce in the pan and mix well. The sauce will start to thicken.
  • Cook for 5 more minutes, then remove from the heat.
  • Take the lentil ball mixture out of the fridge.
  • Heat some oil in a large non-stick pan.
  • Form small lentil balls, using about 1/2 Tbsp of mixture per ball. Fry them on each side until golden and slightly crispy. Repeat until you finish all the mixture.
  • Once ready, place all the lentil balls in the curry sauce.
  • You can serve this with rice, or like I did, with some fresh baby spinach and avocado slices.

Notes

Serve over rice, or with fresh baby spinach and avocado slices. Leftovers keep in an airtight container in the fridge for up to 3 days; the balls soak up the sauce as they sit, so add a splash of water or stock when reheating.