Prep 10 mins Cook 20 mins Makes Serves 4 Source 28bysamwood.com
Combine lentils, mince, garam masala and season with salt and pepper. Massage together with clean hands and form into large walnut sized balls.
Heat oil in a frypan over medium heat and cook meatballs until golden, turning a few times.
Meanwhile blend together tomatoes, 3/4 of the spring onions, stems of coriander (not leaves), curry paste and coconut milk until smooth and pour over meatballs in fry pan. Bring to the boil and simmer for 10 minutes. Adjust seasonings.
Serve topped with remaining spring onion, coriander leaves and chilli.
Energy 1870.26 kJ
Calories 447.06 cal
Sat. Fat 14.63g