Meatballs with Curried Lentils, Naan & Mint Cucumber Salad

Prepare Ingredients:

Preheat oven to 200°C. Drain and rinse lentils. Zest lime and cut in half. Trim celery and small dice. Peel and small dice _ the onion (you will have some left over). Pick mint leaves and discard stems. Slice cucumber length ways and thinly slice into half moons.

Roll & Bake Meatballs:

Using your hands, combine mince with spice mix and season with salt and pepper. Form TBS sized balls of mince, and place on a lined baking tray. Cook meatballs in oven, for 8-10 minutes or until browned and cooked through.

Start Lentil Curry:

Heat oil in a pot over medium-high heat. Add onion and celery and cook, stirring, for 3 minutes or until softened slightly. Add lentils, curry paste, coconut milk, a pinch of lime zest and juice (to taste), bring to a simmer and cook for 5 minutes, stirring occasionally.

Add Meatballs to Lentil Curry:

Once cooked, add in meatballs and a large handful of baby spinach to curried lentils, and cook a further 2 minutes.

Warm Naan & Make Salad:

Meanwhile, prepare naan. Place the naan on a baking tray, or directly on the oven rack, and heat for about 2 minutes, or until warmed through and soft. In a small bowl combine cucumber and mint leaves with any remaining lime zest and juice to taste.

You Plate It:

Divide meatball and lentil curry between bowls, garnish with Greek yoghurt and serve naan and mint cucumber salad on the side. Enjoy!