Lentil and Cashew “Meatballs”

Preheat the oven to 400 degrees Fahrenheit and line a baking tray with baking paper

Drizzle the olive oil into a frying pan and place over a medium heat

Add the onion, garlic and cashews to the hot pan and stir as the onions become soft and translucent

Take the pan off the heat and add the lentils, almonds, cumin, chili, salt and pepper, stir to combine thoroughly

Roll the mixture into balls and place onto the lined baking tray, leave the pan aside and don’t wash it yet, you want all the leftover flavors to go into the sauce

Bake the balls in the oven for about 20 minutes or until golden

While the balls cook, make the sauce: pour the tomato puree and coconut cream into the same pan you used for the balls, season with salt and pepper. Let the sauce come to a gentle simmer and allow it to thicken and become rich

Once the balls are cooked, pop them back into the pan with the sauce before serving