My love for curry spiced foods never ends! As does my love for grilled veggies! So darn good. So put it all together and you get this amazing sandwich.
This recipe will talk through how I made the Curried Lentil & Pumpkin patties, but to make the veggies I just brush a griddle pan with some coconut oil and thinly slice some veggies like pumpkin, sweet potato, zucchini and red capsicum, and just grill them for a few minutes on each side until you can see the grill marks. Dee-Licious!
Cook extra an keep them in a container in the fridge to add to lunches and dinner, or just as a snack! Grilling seems to bring out the vegetables natural sweetness.
Anyway, on to the patties. I love curry spice, and use a pre-made version by Keen's which is made of Turmeric, Coriander, Salt, Fenugreek, Black Pepper, Chili powder, Rice flour, Allspice & Celery. But feel free to use your own favourite curry spice mix, or make your own!
After cooking I freeze these patties in lots of two, to take out and use for lunches and dinners as needed. So they are a great meal prep item to make in bulk. Add to burgers, wraps, buddha bowls, salads, with a side of veggies... the list goes on.
You'll see in the recipe below, that I blend my lentils. This not only helps them bind, but I feel that they help with me digesting lentils better. So blend if you want, leave some whole. Same goes for the veggies, leave some a little chunkier if you want greater consistency. It's all good!
Let me know if you give then a try!
I drizzled over some Tahini, mixed with wholegrain mustard and a little water. Tahini and coriander would probably be a better match for this sandwich combo, but I just love this mustard sauce!
Curried Lentil & Pumpkin Patties
(Makes 8 - 11 patties)
2 tins brown lentils (rinsed & drained) or 2 & 1/2 cups cooked lentils
500g raw diced pumpkin (baked for 30mins) (3 & 1/4 cups)
2 Tbsp crushed garlic
1/2 cup chopped shallots (or onion)
1 Tbsp coconut oil
1 carrot grated
1 zucchini grated
1 red capsicum diced finely
1 tsp salt
1 & 1/2 Tbsp Curry powder
1 tsp cumin
2 cups quick oats (process into flour) (or GF breadcrumbs)
1/4 cup vegetable liquid stock
Heat oil in a non stick pan over medium heat
Cook shallots and garlic for a minute
Add spices and salt and stir until fragrant.
Add baked pumpkin and veggies. Cook stirring for 5 minutes until softened. Turn off heat.
Put the lentils in a food processor with enough stock to blend until smooth.
Add the lentil purée to the veggie pan and stir through.
Sprinkle over ground oats/breadcrumbs in lots, stirring before adding more until mixture is like a dough and not too sticky.
Take 3-4 Tbsp scoops and mold into balls and then press into pattie shapes (or use non stick pancake/burger molds like I did) (See image below)
Place on a non stick paper lined baking tray.
Bake patties at 180C for 10mins, before flipping and cooking for a further 10mins.
Freeze unused cooked patties with non stick paper dividers between each pattie