This recipe is packed with flavour, texture and is perfect for a dinner party or any kind of entertaining as it is a real showstopper. It has a few steps but is much easier than it looks - the meatballs are quickly processed in a blender and baked - no messy frying! The curry based is delicious and aromatic finished with a fresh kaffir lime infused butter.
Serves 4-6
INGREDIENTS
Kaffir Lime Butter:
50g butter
4 kaffir lime leaves, thin sliced
Small bunch of coriander leaves, finely chopped
1/2 lime, zest and juice
¼ tsp sea salt
Squash Curry:
½ butternut squash, sliced into wedges
1 stalk of lemongrass, finely chopped
1 tbsp ginger, minced
1 red chilli, finely sliced
2 tsp ground cumin
2 tsp ground coriander
1 tsp curry powder
1 tsp turmeric
1 x 400ml can coconut milk
750ml veg stock
Meatballs:
5 cloves of garlic, minced
40g ginger, minced
4 spring onion, sliced
1 x 400g can brown lentils
100g silken tofu
200g firm tofu
2 tbsp tahini
2 tbsp soy sauce
1 tbsp corn starch
50g plain flour
METHOD
1. Preheat the oven to 200C fan. Arrange the squash on a baking tray lined with baking paper. Drizzle with olive oil, salt and pepper. Place in the oven for 30 mins until cooked through.
2. Heat a deep frying pan over a medium heat with the butter, kaffir lime and salt. Bring the butter to a gentle simmer for 2 mins then transfer to a bowl to infuse. Add the lime and coriander leaves.
3. In the same pan, warm 2 tbsp of olive oil with the garlic, ginger and spring onion, cooking gently for 5 minutes until fragrant but not coloured. Take off the heat and transfer half of the mix to a food processor with the rest of the meatball ingredients. Blend to a thick paste. Prepare a baking tray lined with baking paper. You can use your hands to roll, 2 tablespoons or an ice cream scoop to make 16 balls. Place on the tray and bake for 25 mins until browned.
4. Reheat the pan, adding the lemongrass, ginger, red chilli and spices. Saute on a low heat for a a few mins until toasted and fragrant, then pour in the coconut milk and veg stock. Bring to a simmer for 10 minutes.
5. When the squash is cooked, blend half into the curry using a hand blender or transfer to a food processor. Taste and season with salt and pepper.
6. Top with the remaining squash and top with the meatballs. Drizzle over the kaffir lime butter to serve with extra sliced chilli.