• 1 tablespoon olive oil
  • 1/2 medium yellow onion, chopped
  • 1 large carrot, peeled and coarsely shredded
  • 1 tablespoon tomato paste
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 clove garlic, minced
  • 1/2 cup chopped California walnuts
  • 1/2 cup brown lentils, cooked
  • 1/4 cup dry breadcrumbs
  • 1 egg, lightly beaten

Coconut Curry Sauce

  • 1 can lite or regular coconut milk
  • 2 tablespoons red curry paste
  • 2 teaspoons cornstarch dissolved in 1 tablespoon cold water
  •  2 tablespoons of lime juice
  • Salt to taste
  • Cilantro leaves, Thai basil leaves, snipped green onion tops, lime zest (optional garnishes)


  1. Heat oil in a medium skillet over medium heat. Add onion and carrot and cook for 7 minutes or until very soft, stirring occasionally. Stir in tomato paste, ginger, salt and garlic and cook for 3 minutes more, stirring frequently.
  2. Transfer to a large bowl and stir in walnuts, lentils, breadcrumbs and egg; mix well. Chill mixture for 15 minutes.
  3. Preheat the oven to 200°C and line a large baking sheet with parchment paper or lightly grease. Roll walnut mixture into 16 equal balls and place on a baking sheet. Bake for 20 minutes or until tops are lightly browned.
  4. While walnuts are baking, bring coconut milk, curry paste and garlic to a gentle boil in a medium saucepan. Whisk in dissolved cornstarch and cook until slightly thickened. Stir in lime juice and salt.
  5. Add meatballs to sauce and gently stir to coat. Garnish as desired.