Ingredients
6 Tbl oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery, finely chopped
2 garlic cloves, crushed
1 green chili, seeded and finely chopped
3 tsp curry powder
1 1/4 cup split red lentils
2 1/2 cup veg stock
2 Tbl tomato paste
2 cups fresh wholemeal breadcrumbs
3/4 cup unsalted cashews (finely chopped or use mortar and pestle)
2 Tbl chopped fresh coriander
1 egg, beaten
salt and pepper
goran masala (sprinkle)
Yoghurt dressing
1 cup natural yoghurt
1-2 Tbl chopped coriander
1-2 Tbl mango chutney
Method
1. Heat 4 Tbl oil in a large saucepan and genly fry onion, carrot, celery, garlic and chili, stirring frequently for 5 min. Add curry powder and lentils and cook and stir one minute.
2. Add stock and tomato paste and boil. Reduce heat, cover and simmer for 20 minutes or until lentils are tender and liquid absorbed.
3. Allow to cool slightly, add breadcrumbs, nuts, coriander, egg and seasoning. Mix well and cool. Shape into rounds.
4. Place balls on greased baking tray and drizzle with remaining oil. Sprinkle with a little goran masala and cook in pre-heated oven at 180deg for 20 min.
5. Mix all dressing ingredients together.
