Preheat oven to 180 C / Gas mark 5. Line a baking tray with greaseproof paper
For the ‘meatballs’ For the sauce
1 cup quinoa Medium butternut squash
1 cup green / puy lentils About 400 ml vegetable stock
1 tsp ginger 4 spring onions (coarsely chopped)
1 tsp turmeric 10 cherry tomatoes (chopped in half
2 tsp coconut oil About 100 ml coconut milk
1 egg Spinach (large handful)
(Chick pea flour) Coconut oil
1 tsp cumin seeds 1 tsp cayenne pepper
Deseed and chop the butternut squash in to medium-sized chunks. Drizzle with coconut oil and pop in the oven for 30 mins to soften
Rinse the quinoa and lentils and put them in a pan with 3 cups of water and the cumin seeds. Bring to boil and cook until soft. Drain any excess water.
Allow to cool. Add all the other ingredients (except chick pea flour) and mix thoroughly. If the mixture is loose add a desertspoon of chick pea flour and mix again. You may have to do this a couple of times. Take a generous desertspoon full of mixture and roll in to a ping-pong sized ball. Lay the balls on the prepared tray
and cook in the oven for 10-15 mins.
When the butternut squash is roasted, put half in to a blender along with the vegetable stock – you want a thick sauce consistency so add the liquid a little a time until this is achieved.
Fry the spring onions until soft. Add the cayenne powder and stir for a minute. Add the tomatoes and cook for another minute. Add the butternut squash sauce
and once heated through add the spinach and allow to wilt.Stir in the coconut milk.
Place the ‘meatballs’ in to the sauce and simmer gently.Prior to serving pop the remaining butternut squash chunks in to the sauce.
I served this with naan bread. Enjoy.
If the egg was replaced with tofu, this would be a vegan dish.