Spicy red lentil balls

1 onion

1 garlic clove

3 tbsp oil

150g red lentils, raw

1½ tbsp curry powder

300ml water

50g oat flakes

1 tsp Knorr reduced salt vegetable stock granules

300ml water

1½ tbsp flour

200ml light/low-fat coconut milk

1 lime, juiced

● Peel the onion and garlic and chop finely, then fry in a saucepan with 1 tbsp of oil.

● Add the lentils and

1 tbsp of curry powder, then fry briefly.

● Add 300ml of water, bring to the boil and cover. Cook on a low heat for

15-20 minutes. Stir from time to time until all the liquid has evaporated. Allow to cool, then stir in the oat flakes and soak them for 10 minutes.

● Make about 24 small balls from the lentil dough. Fry in a pan in

1 tbsp of oil for about

8 minutes, then remove and keep warm.

● Dissolve the Knorr reduced salt vegetable stock granules in 300ml of boiling water. Allow to cool.

● Put the rest of the oil in the pan, add the flour and sauté for 2 minutes. Add the coconut milk and stock, stir in the rest of the curry powder.

● Serve the balls in the sauce and drizzle with the lime juice.