Published: · Modified: by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 23 Comments
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I am a big fan of spices, curry and making my own patties. So these mixed Lentil Koftas with Tomato Curry Coconut sauce were a joy to make. I use mixed lentils to give a range of textures to the koftas, which are full of flavour from the spices (they could even be eaten on their own in a sandwich without the sauce). The tomato curry is creamy from the coconut milk, with its spices contrasting beautifully with the koftas. These ‘meaty’ lentil koftas with the creamy sauce are the perfect combination.
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Koftas are made throughout the Middle East and found throughout Indian & Pakistani cooking, both with and without sauce. I particularly love them with curry sauce as the flavours blend so deliciously!
The Curry Sauce
I love a short cut when you’re time-poor but still want to cook delicious food. So instead of making the curry sauce to go with the lentil koftas from scratch (which you'll find in the recipe below), I used a Masala Curry spice mix, with a tin of coconut milk, some onions and peppers. For the best flavour choose one without any artificial flavors or colours. Your local Indian or Middle Eastern store should carry a variety. Alternatively Amazon has a great selection.
If you can't get a good masala mix, I've also put in the recipe all the spices you'll need to get the same delicious curry effect.
Making and binding the lentil koftas
Lentil koftas are much easier to make than you think. You actually just mix all the ingredients in together! Using your hands is key to make sure everything is combined. I love using my hands in cooking as I feel it connects me more to the food and reminds me of childhood cooking.
The two types of lentils are a great combination, as red lentils are very small and almost become one substance when cooked and 'smushed' together. But the green lentils tend to stay whole and help give the koftas a chunkiness. If you don’t have green lentils, other chunkier lentils like brown lentils will work just fine.
The lentil koftas are bound with ground chia seeds (affiliate link) which are then mixed with water. Using ground linseed / flaxseed instead will work just fine too. It also helps that chia seed are packed full of protein! We've written a whole post on vegan egg substitutes for everything from sweet baking to savoury cooking; check it out here.
The buckwheat flour also helps bind them, and gives them a chewier texture, which is what you want from a lentil kofta. Other flour works too, so just use whatever you have. Buckwheat flour or almond flour are great if you need the dish to be gluten-free. I have loads of delicious gluten-free vegan recipes on my blog which I think you'll love.
Cooking the lentil koftas
Once you've fried or baked the lentil koftas, it's nice to simmer them in the curry sauce for a few minutes. This adds a lovely extra flavour to them, ensuring they are tender but with a little outside crunch. I like to serve my lentil koftas on rice, with the curry sauce, topped with fresh coriander or parsley. If you want to go the extra mile, serve with vegan raita (vegan yoghurt with mint and cucumber) and some flatbread. Check out these chickpea flour flatbreads, which are always a winner! So easily elevated to dinner party meal!!
Top tip: double the lentil kofta mixture and put half the mixture in the freezer for another time. This ensures a quick, tasty & easy meal for future you! The sauce can also be put into an airtight container and used later on.
📖 Recipe
Lentil Koftas with Tomato Curry Coconut Sauce
Louise-Claire Cayzer
These mixed lentil koftas (which are also gluten free) with tomato curry coconut sauce are easy to make. The mixed lentils give a range of textures, which are full of flavour from the spices (they could even be eaten on their own in a sandwich without the sauce). The ‘meaty’ koftas with the creamy tomato sauce are the perfect combination.
4.38 from 16 votes
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Prep Time 20 minutes mins
Cook Time 20 minutes mins
Resting time 1 hour hr
Total Time 1 hour hr 40 minutes mins
Course main, starter
Cuisine Asian, Indian, lebanese, Middle Eastern
Servings 6 people
Calories 315 kcal
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
Mixed Lentil Koftas
- 250 g (1 ⅖ cups) cooked red lentils
- 250 g (1 ⅖ cups) cooked green / brown lentils
- 15 g (½ cups) Chopped Coriander (around ½ cup or a handful)
- 2 teaspoon garam masala
- 3 teaspoon ground cumin
- 3 tablespoon Chia seeds, milled / ground, mixed with 4 tablespoon water
- 35 g (¼ cups) buckwheat flour (or any other flour will work)
- 6 cloves Garlic, crushed
- 1 teaspoon salt or to taste
- 2 teaspoon pepper
- 1 tablespoon oil (for frying)
Tomato Curry Coconut Sauce
- 1 Onion, ( chopped finely)
- 1 tablespoon ginger, grated (a thumb size piece)
- 4 cloves garlic
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon garam masala
- 1 tablespoon chilli flakes or a chopped chilli
- 1 teaspoon salt
- ½ teaspoon pepper
- 800 g (28 oz) Chopped tomatoes (equivalent to 2 x 400g/14 oz tins. You can also use fresh chopped tomatoes. )
- 200 ml (7 oz) coconut milk (half a standard 400g./14oz tin)
- 30 g (1 cups) fresh coriander
- 45 g (⅓ cups) sultanas (optional)
- 3 tsp coconut palm sugar / maple syrup
Instructions
Mixed Lentil Koftas
Put all ingredients, except the oil for frying (if using), in a mixing bowl. Mix well so all ingredients are well and evenly combined. It is best to use your hands to do this.
Put in the fridge for at least an hour to let the mixture firm up.
Mould into oblong kofta-shaped pieces.
Fry in some oil until brown on the outside and cooked all the way through. Or bake on a lightly oiled tray for 25-30 minutes in a 200°C (400°F / Gas Mark 6) oven, or until the koftas have browned.
Simmer in the curry sauce for about 5 minutes so the koftas absorb a little of the sauce but stay browned on top.
Tomato Curry Coconut Sauce
In a medium sized pan, fry the onion in some olive oil for a few minutes, then add the cumin, coriander, garam masala, chili, garlic and ginger. Fry for a further few minutes for all the flavours to be released.
Blend the fresh coriander with tomatoes and add to the onion and spices. If you don’t have a blender just add the tinned tomatoes as they are and chop the coriander finely. Add the coconut milk then cook for 5 minutes.
Add the sultanas (if using) and the coconut palm sugar / maple syrup. Season with salt and pepper.
Nutrition
Calories: 315kcalCarbohydrates: 44gProtein: 13gFat: 12gSaturated Fat: 7gSodium: 920mgPotassium: 888mgFiber: 13gSugar: 13gVitamin A: 1095IUVitamin C: 14mgCalcium: 139mgIron: 7mg
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This recipe was developed by Vanessa, one of the original co-founders of this site. Vanessa is now working on her plant based health coaching business, Energise and Thrive Plant Based.
She’s also brought out her FREE Guide - 5 Steps to Balanced Plant Based Eating which you’re welcome to download.Of course, all the recipes she has created for The Vegan Larder (like this one!) will remain here for you to access.
