Lentil Curry Balls With Creamy Tomato Curry Coconut Sauce
[Vegan]

For the Lentil Balls:

1. Start with cooking your lentils by heating a cup of water with somesalt and let the lentils simmer in it for around 20-30 minutes.
2. Heat a pan with coconut oil and fry some garlic and small cubes of mushrooms in it.
3. When the lentils are soft and the water removed, add the minced spring onions, mushrooms & garlic, seeds, and herbs and combine everything properly. Add some whole grain flour until you get a smooth, easy to roll mass.
4. Take a spoon and measure the balls with it, rolling them between your hands until you are satisfied with their look.
5. Heat coconut oil in a pan and bake them until they get golden brown and nice.

For the Creamy Coconut Tomato Sauce:

1. Heat some coconut oil in a pan.
2. Cut the onions and garlic into small cubes and put them in the pot on medium heat. Cook them until they get soft and smooth.
3. Add the spices and heat them up, while stirring. After they are hot, add the tomatoes and the coconut milk.
4. Stir until everything is well combined, add the salt and the black pepper as well as a small pinch of sugar and season after preference.
5. Let this simmer for around 10 minutes on low heat to get a really nice and tangy sauce.