Directions:
- Combine yoghurt, 1 tablespoon mint and salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
- Place lentils in a bowl and cover with cold water. Allow to stand for 30 minutes. Drain, rinse and drain well again. Transfer to a large bowl.
- Add mince, onion and remaining mint. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a plate.
- Heat a large, non-stick frying pan over medium-high heat. Add curry paste and cook for 1 minute.
- Add tomato, stock and 1/4 cup water. Bring to the boil.
- Add meatballs. Reduce heat to medium-low. Simmer, uncovered, for 35 to 40 minutes or until meatballs are cooked through and sauce thickens.
- Spoon steamed rice into bowls. Spoon over meatballs and sauce. Serve with minted yoghurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 736.24 Kcal (3082 kJ) | ||
| Calories from fat | 423.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.09g | 72% | |
|---|---|---|---|
| Cholesterol | 147.54mg | 49% | |
| Sodium | 374.83mg | 16% | |
| Potassium | 934.05mg | 20% | |
| Total Carbs | 32.63g | 11% | |
| Sugars | 9.04g | 36% | |
| Dietary Fiber | 13.74g | 55% | |
| Protein | 43.83g | 88% | |
| Vitamin C | 32.5mg | 54% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 270.8mg | 1504% | |
| Calcium | 211.4mg | 21% | |
| Amount Per 100 g | |||
| Calories | 134.64 Kcal (564 kJ) | ||
| Calories from fat | 77.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 72% | |
|---|---|---|---|
| Cholesterol | 26.98mg | 49% | |
| Sodium | 68.55mg | 16% | |
| Potassium | 170.81mg | 20% | |
| Total Carbs | 5.97g | 11% | |
| Sugars | 1.65g | 36% | |
| Dietary Fiber | 2.51g | 55% | |
| Protein | 8.01g | 88% | |
| Vitamin C | 5.9mg | 54% | |
| Vitamin A | 0.4mg | 76% | |
| Iron | 49.5mg | 1504% | |
| Calcium | 38.7mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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