Vegetarian lentil kofta curry
Chef
Jesse Halliday
Hospital
Portland VA Medical Center
Yield
25 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
3 3/4 cups dry red lentils
2 1/2 cups fresh red peppers, diced
2 1/2 cups yellow onions, diced 1/4 inch
5 tablespoons fresh garlic cloves, minced
10 tablespoons soybean oil (TFF salad)
1 5/8 quarts water
1 2/3 tablespoons smoked paprika
1 1/4 tablespoons ground cumin
1 1/4 teaspoons kosher salt
1 1/4 teaspoons crushed red pepper
1 1/4 ounces vegetable base
5 tablespoons fresh cilantro, chopped
2 1/2 cups chickpea flour (Bob’s Red Mill)
2 1/2 cups panko breadcrumbs (Japanese)
25 portions basmati rice
50 fluid ounces red pepper curry sauce
1 2/3 ounces pan spray
8 1/3 tablespoons fresh cilantro, chopped
15 grams pan spray
3 cups fresh red peppers, diced
1 1/2 tablespoons extra virgin olive oil
3 tablespoons fresh garlic cloves, minced
3 tablespoons fresh ginger root, minced
1 1/3 quarts canned coconut milk (Indonesia)
1 tablespoon fresh lime zest
1 1/2 teaspoons garam masala
1 tablespoon kosher salt
1 1/2 ounces vegetable base
3 tablespoons fresh lime juice
1 1/3 quarts dry basmati rice
2 1/3 quarts water
2 1/2 cups fresh red peppers, diced
2 1/2 cups yellow onions, diced 1/4 inch
5 tablespoons fresh garlic cloves, minced
10 tablespoons soybean oil (TFF salad)
1 5/8 quarts water
1 2/3 tablespoons smoked paprika
1 1/4 tablespoons ground cumin
1 1/4 teaspoons kosher salt
1 1/4 teaspoons crushed red pepper
1 1/4 ounces vegetable base
5 tablespoons fresh cilantro, chopped
2 1/2 cups chickpea flour (Bob’s Red Mill)
2 1/2 cups panko breadcrumbs (Japanese)
25 portions basmati rice
50 fluid ounces red pepper curry sauce
1 2/3 ounces pan spray
8 1/3 tablespoons fresh cilantro, chopped
15 grams pan spray
3 cups fresh red peppers, diced
1 1/2 tablespoons extra virgin olive oil
3 tablespoons fresh garlic cloves, minced
3 tablespoons fresh ginger root, minced
1 1/3 quarts canned coconut milk (Indonesia)
1 tablespoon fresh lime zest
1 1/2 teaspoons garam masala
1 tablespoon kosher salt
1 1/2 ounces vegetable base
3 tablespoons fresh lime juice
1 1/3 quarts dry basmati rice
2 1/3 quarts water
preparation
Instructions
1. Rinse the lentils, being careful to pick out any tiny pebbles that may be present. Set aside.
2. In a saucepan on medium heat, add the oil. Add the peppers, onion, and garlic, and cook until translucent. Add the lentils, water, seasonings, and vegetable base. Bring to a low simmer and simmer for 10 to 15 minutes, stirring frequently. Cook until the water is completely soaked up and the lentils are al dente. Remove from heat and chill to below 41°F. Once cooled, add the chopped cilantro and chickpea flour. Mix to combine. Portion into balls using a tablespoon or #60 disher (scoop). Dredge in panko and line on parchment-lined sheet pans. Cover, label, and store refrigerated for service.
3. On a preheated charbroiler, char the red pepper by spraying with pan spray and roasting on all sides. Cover and let sit for 15 minutes, then peel off all the skins. Dice and reserve.
In a saucepan on medium heat, add the oil. Add the garlic and ginger, and cook until fragrant, about 30 seconds. Add the coconut milk, red pepper from step 1, lime zest, garam masala, salt, and vegetable base. Simmer for 15 minutes. Using an immersion blender, blend until smooth. Hot hold or chill to 41°F and store. For service, reheat the sauce and add the lime juice just prior to serving.
4. Clean the rice under cold water until the water runs clear. Combine the cleaned rice with the water and steam/simmer for 15 to 20 minutes, or until tender and water is absorbed.
5. For service, spray the lentil balls liberally with pan spray and bake in a preheated 360°F oven for 10 minutes. Plate 3 ounces basmati rice on a plate with 2 fluid ounces curry sauce.
Top with 5 lentil balls and 1 teaspoon minced cilantro.
2. In a saucepan on medium heat, add the oil. Add the peppers, onion, and garlic, and cook until translucent. Add the lentils, water, seasonings, and vegetable base. Bring to a low simmer and simmer for 10 to 15 minutes, stirring frequently. Cook until the water is completely soaked up and the lentils are al dente. Remove from heat and chill to below 41°F. Once cooled, add the chopped cilantro and chickpea flour. Mix to combine. Portion into balls using a tablespoon or #60 disher (scoop). Dredge in panko and line on parchment-lined sheet pans. Cover, label, and store refrigerated for service.
3. On a preheated charbroiler, char the red pepper by spraying with pan spray and roasting on all sides. Cover and let sit for 15 minutes, then peel off all the skins. Dice and reserve.
In a saucepan on medium heat, add the oil. Add the garlic and ginger, and cook until fragrant, about 30 seconds. Add the coconut milk, red pepper from step 1, lime zest, garam masala, salt, and vegetable base. Simmer for 15 minutes. Using an immersion blender, blend until smooth. Hot hold or chill to 41°F and store. For service, reheat the sauce and add the lime juice just prior to serving.
4. Clean the rice under cold water until the water runs clear. Combine the cleaned rice with the water and steam/simmer for 15 to 20 minutes, or until tender and water is absorbed.
5. For service, spray the lentil balls liberally with pan spray and bake in a preheated 360°F oven for 10 minutes. Plate 3 ounces basmati rice on a plate with 2 fluid ounces curry sauce.
Top with 5 lentil balls and 1 teaspoon minced cilantro.
