Lentils with Turkey Meatballs Tikka Masala
Lentils with Turkey Meatballs Tikka Masala is a hearty meal powered by the best combination of Indian spices. Enjoy this comfort dish while warming up during those cold winter nights.
It was a particular cold Saturday morning when I decided to adventure in the creation of this dish. I was craving something cozy, warm and full of flavor. Looking in the pantry, I collected items that had been sitting there for a while. Among those, I had brown lentils and a can of coconut milk. That’s when it hit me, what if I adopted my Crockpot Chicken Tikka Masala recipe into developing Lentil Tikka Masala? As I was feeling creative, I decided to add extra protein with turkey meatballs. However, keep in mind that this is not necessary. Just leave the protein out if you’d like a vegan version of this recipe.
I must admit that this meal takes a little longer to make than I would normally prefer. However, don’t feel discouraged by the cooking time as the end result is totally worth it.
What to Expect from this Tikka Masala Lentils?
There are different variations of Tikka Masala out there, but what really makes the difference is the combination of spices. In this recipe you can expect a mix of ginger, turmeric, curry powder and cumin. I used these ingredients as a replacement of the normally used garam masala, as I consider them much more accessible and versatile. It’s the spices that make this dish fragrant, warm and comforting. Oh, and don’t forget that little hint of lemon at the end.
I love to serve this dish on a bed of cauliflower rice. However, feel free to serve this alongside steamed rice, pita bread or any other type of steamed vegetable.
Now, it’s your turn to make this creamy and delicious Tikka Masala. If you decide to try this recipe, I would love to hear from you. Enjoy
Lentils with Turkey Meatballs Tikka Masala
Ingredients
For the Meatballs
- 2 lbs ground turkey
- 1 egg, whisked
- 1/2 cup almond flour
- 1/2 tsp ground pepper
- 1 tsp salt
For the Lentils
- 2 cups dry brown lentils
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 6 oz can tomato paste
- 1 13.5 oz can coconut milk
- 4 cups chicken or vegetable broth
- 1/2 tbsp ginger paste
- 1 tsp turmeric
- 1 tbsp curry powder
- 1 tsp cumin
- 1 lemon, juiced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
For Serving (optional)
- sliced green onions
Instructions
For the Meatballs
- Preheat oven to 350°.
- Using your hands, mix all ingredients in a bowl.
- Form 1-in balls and then place them in a baking sheet lined with parchment paper.
- Transfer meatballs to oven and cook for about 30 minutes or until fully cooked through.
- Now, prepare/cook the lentils while you wait for the meatballs.
For the Lentils
- Using a large pot, heat olive oil over medium heat. Add garlic, onions and ginger. Cook until onions are tender, for about 3 minutes,
- Add cumin, curry powder, turmeric and tomato paste. Toast spices for about 2 minutes.
- Add lentils, salt and pepper. Mix well with the other ingredients.
- Add broth and bring mixture to a boil. Cover pot, reduce heat and simmer for about 20-25 minutes. Lentils should be cooked but not mushy.
- Add the turkey meatballs into the lentil mixture.
- Incorporate coconut milk and mix well. Cook uncovered for another 5 minutes.
- Finally, add lemon juice and stir to combine. Add more salt if needed.
- Serve lentils and meatballs along with cauliflower rice or regular rice if you prefer. Top with sliced green onions for extra flavor (optional).
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