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5 from 4 votes

Easy falafel curry

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main meals
Cuisine: Indian, Mediterranean
Servings: 3 people
Calories: 439kcal
Author: Becca Heyes


  • ~ 18 pieces of falafel (6 per person)
  • 1 tbsp oil
  • 1 red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 mild red chilli, finely chopped
  • 1/2 tsp ginger paste (or fresh minced ginger)
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 400 g tin ~ 1 1/3 cups chopped tomatoes
  • 400 ml (~ 1 1/2 cups) tinned coconut milk (I used light)
  • Large handful fresh spinach
  • Salt
  • Black pepper


  • 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, 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.


Serving: 1portion | Calories: 439kcal | Carbohydrates: 22g | Protein: 5.4g | Fat: 25.7g | Saturated Fat: 9.6g | Sodium: 282mg | Potassium: 539mg | Fiber: 3.8g | Sugar: 2.7g | Calcium: 73mg | Iron: 3mg