Y’all. That red lentil curry recipe yields a lot of food. I have to figure out what I am going to do with my leftovers! This is how I, as an American, can take nearly any recipe and turn it into burger potential. These could have easily have been named “curry patties” if I had smushed them down a little before putting them into the oven. If one had some bread, this could also be the beginnings of many delicious sandwiches. The possibilities are nearly endless. I hope y’all enjoy this one. Let me know what you think!
Ingredients
Potatoes
- 2 large Yukon Gold potatoes, chopped into bite-size pieces
- 1 tsp. turmeric
- 1 tsp. ground black pepper
Curry Balls
- 4 cups leftover red lentil curry, found here
- 1 cup millet or quinoa, cooked
- 1 cup black or green lentils, cooked
- 1 cup oatmeal, dry
- Salt and pepper to taste
Dipping Sauce
- Raita sauce, found here
Method
- Preheat oven to 400°F
- For potatoes, toss in spices and lay out on parchment paper-lined baking sheet
- Bake for 40 minutes
- For curry balls, combine quinoa, lentils, curry, and oatmeal in a large bowl
- Mix ingredients with a spatula (or your hands if you’re feeling festive)
- Add salt and pepper to taste and mix in (I didn’t feel the need to add any spices because my curry was perfectly seasoned…)
- Form mixture into balls and place on parchment paper-lined baking sheet
- Bake for 25 minutes
- Serve balls with potatoes and raita sauce
- Enjoy!
Bread & Grapes 