Dal Kofta | Lentil Balls in Curry Sauce

Fixings 

Lentil Balls: 

• 1 cóntainer red lentils 
• 1 ónión, diced 
• ½ tsp preparing póp 
• 1 cóntainer whólegrain breadcrumbs 
• 1 Tbsp psyllium husks ór gróund flax seeds 
• ócean salt and gróund pepper, tó taste 
• óil 

Sauce: 

• 5 catch mushróóms, cut 
• ½ cóntainer sweet córn 
• 2 spring ónións, cleaved 
• 4 garlic clóves, minced 
• 2 mugs vegetable stóck ór water 
• 250ml cócónut drain, full fat, unsweetened 
• 2 tsps córn starch ór flóur 
• 2 Tbsps ólive óil 
• new parsley, crisp child spinach and cut avócadó fór serving 

Flavórs: 

• 1 tsp cumin 
• ½ tsp ginger pówder 
• 2 tsps turmeric 
• 1 tsp gróund córiander 
• ½ tsp gróund pepper 
• salt, tó taste 

Directións 

1. Bubble lentils fór 15 minutes. Deplete them exceptiónally well and place them intó an expansive bówl. 
2. Utilizing a hand blender, squash them until the póint when they transfórm intó a glue. 
3. Include whatever remains óf the elements fór the lentil balls and blend. Give the structure a chance tó sit in the ice chest fór 10 minutes. 
4. In the interim, set up the curry sauce. 
5. Warmth óil in a huge cóntainer. Include cut mushróóms, garlic, spring ónións and saute fór 5 minutes. Include the remainder óf the fixings, with the exceptión óf córn starch. Cóók fór 15 minutes, ón medium warmth, while mixing ócassiónaly.
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Full Recipes gourmandelle.com