Begin by cooking both your lentils and quinoa as per instructions. In a blender blitz together all remaining protein ball ingredients then add in the cooked quinoa and ¾ of the cooked lentils. Blitz until you have a smooth, thick, green paste. Using your hands or a spatula mix in the remaining lentils, this gives a really nice varied texture. You can now roll the mixture into golf ball (or a little smaller) size balls, put on a plate and cover with cling film until ready to cook.
For the sauce heat a good glug of oil in a pan and then add in the chopped onions, garlic and chilli. Sweat over a medium to low heat for 5-6 minutes until the onion is soft and translucent. Next add in the chilli flakes, turmeric and minced red chilli, curry powder and ground cumin. Cook for several minutes before adding the coconut milk, tinned tomatoes plus your curry leaves. Bring to the boil then allow to simmer for at least 20-25 minutes then add in the protein ball dumplings. Cover with a lid or foil and allow to cook for 10-12 minutes or until the dumplings are hot the whole way through.
Serve with whichever garnishes you fancy. Extra fresh coriander, finely sliced fresh chilli, diced white onion, fresh lime and mango chutney are always a winning combination in my book. I always serve with a little bowl of ground almonds and a pot of sour cream/crème fraiche for non vegan guests.