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Enthält Werbung. Ostern ohne Dips ist wie Pizza ohne Käse. Einfache Dips gehören einfach zum Osterfest dazu. Oder hast du schon mal ein Osterfest ohne Dips erlebt? Auch, wenn Ostern dieses Jahr aufgrund von Corona nicht wie immer ist, sollten wir den Kopf nicht in den Sand stecken und uns eine schöne Osterzeit machen. Eine … Weiterlesen

Creamy coconut lentil curry with veggie meatballs

Veggie meatballs? My hubby asked me about the association between meat and vegan / vegetarian Food. He think it’s stupid to bring vegetarian or vegan food in connection with animals. I need to think about my opinion. Vegan or vegetarian food often get names like “Veggie Tuna”, “Veggie Chicken” or something like that. For me vegetarian food has nothing to do with meat. Sure, it sometimes tasty similar but never complete equal. The reason we vegetarians or vegans call our meals sometimes like this is to show people the big range of possibilities in the vegetarian and vegan kitchen. Sometimes the meals looks like a “meat meal” but it isn’t one. I really thought about the name of this new recipe and decided to use veggie meatballs because I’m sure lots of people who haven’t ate a lot of vegetarian or vegan food in the past will take notice of this recipe when they read “meat”. The people were raised by eating meat and some people have problems to change their diet. Names like this helps people to find a way to test new ways of cooking.

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Thank you by the way

Lots of people leave a comment on my last Blog Post about “How to grow your Instagram Following“. I hope people who didn’t use Instagram aren’t upset I talked about this topic as well. For me Instagram is a big part of my life and I want to share my experiences with all these lovely people who supports me at any time. I had the feeling to give something back. So this food blog is more than food and sharing recipes. This blog is a place where I share my experiences about my food journey and Instagram is a big part of this.

I definitely will write down a second blog post about the details of my (food) Instagram growing. Lots of you asked my about the details as well. These details are more about the food Instagram in a special niche. But I’m sure the most of my follower are food lover as well. Not a surprise right. Haha.

About the recipe and veggie meatballs

Back to the recipe. This creamy coconut centil curry with veggie meatballs was a spontaneous creation from me because I need to use my leftover I have at home when I was hungry. I always stock some lentils in my kitchen as well as coconut milk or cream. So it was easy to prepare a coconut lentil curry with some spices. It is such a fast and healthy meal. As you maybe know I’m still experimenting with tofu in my kitchen. By the way you find the best tofu scramble on my friends blog. In this way I also have some different kinds of tofu in my fridge. Herbs in the garden are a standard base as well. I got the preparation tip for these aromatic veggie meatballs from a good friend and decided to try them out as well. Really good stuff ;o).

This meal is full vegan and really healthy because of the high quality fatty acids from the coconut milk. Lentils are such a big source of protein. They are quick and easy to prepare when compared to other dried beans and you can stock them always in the kitchen for a long time to have them on hand when you need them.

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RECIPE
CREAMY COCONUT LENTIL CURRY WITH VEGGIE MEATBALLS

Serve 4

For the veggie meatballs

400g Tofu (natural one)
200g breadcrumbs (I use whole grain)
1 red onion
1 bunch of fresh parsley
1 tsp mustard
1 tsp paprika powder
1 tsp Italian herbs (dried)
2 tsp salt
Black Pepper
Coconut Oil

Preparation
veggie meatballs

  1. Pick up the parsley leaves
  2. Roughly cut the onion and the tofu
  3. Mix all ingredients in a blender or with a immersion blender
  4. Form 12-15 small balls
  5. Heat coconut oil in a pan
  6. Fry the balls over medium heat for 2-3 min each side
  7. Set aside

For the creamy lentil curry

800g canned tomatoes (I use cocktail tomatoes)
400ml coconut milk
120g red lentils
100g cherry tomatoes
2 tsp grated ginger
2 tsp ground turmeric
1 tsp cayenne pepper
1/2 bunch chopped cilantro
2 garlic gloves
2 tsp salt
Black Pepper

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Preparation

  1. Press garlic and fry in coconut oil over high heat
  2. Rinse lentils
  3. Add canned tomatoes, grated ginger, turmeric and cayenne pepper
  4. Bring it to boil and cook for 5 min.
  5. Add red lentils and 700ml of water
  6. Reduce heat and let simmer for 35 min.
  7. Chop the cilantro (save a few leaved for decoration)
  8. Once the lentils are soft, add the cherry tomatoes and coconut milk
  9. Simmer for 2 min.
  10. Add chopped cilantro (save a few leaved for decoration)
  11. Taste with salt and pepper
  12. Serve with veggie meat ball
  13. Enjoy

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