Lentil and Coconut Curry with Mini Pork Meatballs

Name: Lentil and Coconut Curry with Mini Pork Meatballs
Yield: Serves 4
Ingredients: 250 g split red lentils; 2 small red chillies, thinly sliced, plus extra to serve; 6 garlic cloves, crushed; 2 large celery sticks, finely chopped; 400 ml reduced-fat coconut milk; 1 tbsp olive oil; 2 limes; salt and freshly ground black pepper; 40 g mint leaves, finely chopped; 2 tsp coriander seeds; 400 g pork mince; 1 litre fresh chicken stock; 4 tsp fish sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Secret of Spice

By Tonia Buxton

Published 2019

About

Is this a stew or a soup? I’m not sure, but with all these aromatic spices in it, one thing is for sure – it’s delicious!

Ingredients

2 tsp coriander seeds
1 tbsp olive oil
2 large celery

Main course
Gluten-free

Method

Toast the coriander seeds in a large pan over a low heat for about 4 minutes until fragrant, then lightly crush in a pestle and mortar. Tip onto a plate and set aside.

Heat the oil in the pan over a medium heat. Add the celery, garlic and chillies and cook for 5 minutes. Stir in the toasted seeds and lentils and cook for a further 2 minutes. Add the coconut milk, stock and 100ml water,