This falafel curry is a brilliant way to serve falafel, coated in a creamy, spicy sauce - it makes such a hearty, filling curry! Perfect served over rice or with naan bread for dipping.
400ml(~ 1 1/2 cups) tinned coconut milk(I used light)
Large handful fresh spinach
Salt
Black pepper
Instructions
Bake the falafel according to the instructions on the packet - it should take around 20 minutes. Make sure it's nice and crispy.
Meanwhile, heat a dash of oil in a deep frying pan, and add the sliced onion, garlic, chilli, and ginger. Cook over a medium heat for around 5 minutes, until the onion has softened. Add the turmeric and garam masala, and cook for a few minutes more. You can add a dash of water if the mixture feels too dry - it should be the texture of a paste.
Next add the tin of chopped tomatoes and the coconut milk, and bring to a gentle simmer. Leave it to cook for a while - the exact timing doesn't really matter, but at least 10 minutes or so will give a nice rich sauce (a bit longer is fine too!).
Add a handful of spinach to the sauce, and allow it to wilt for a couple of minutes, then add the crispy falafel. Stir gently to coat the falafel in the sauce, season to taste, and serve immediately.
Nutrition
Nutrition Facts
Easy Falafel Curry
Amount Per Serving (1 portion)
Calories 439Calories from Fat 231
% Daily Value*
Fat 25.7g40%
Saturated Fat 9.6g48%
Cholesterol 0mg0%
Sodium 282mg12%
Potassium 539mg15%
Carbohydrates 22g7%
Fiber 3.8g15%
Sugar 2.7g3%
Protein 5.4g11%
Calcium 73mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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