Falafel Curry

Falafel isn't just for mezze platters or serving with hummus! No sir. Now delicious in curry too! Give it a try, we're sure you'll be pleasantly surprised.

Course Dinner

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 422kcal

Author Jess & Dan

Ingredients

1 onion - diced
280 g falafel
3 cloves garlic - crushed
1 tablespoon fresh ginger - chopped finely
2.5 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon turmeric powder
A little pinch of cinnamon powder
A pinch of chilli powder
400 ml coconut milk
1 cup vegetable stock
3 tablespoon ground almonds
½ cup vegan yoghurt
2 red peppers - chopped into chunks
200 g cauliflower - chopped into chunks
150 g spinach

Metric - US Customary

Instructions

Bake the falafel according to the packet instructions. Goodlife falafel should be baked on a tray for 15 minutes on 200oC /Fan 180oC /Gas 6.
280 g falafel
Put a splash of oil in a large pan over a medium heat. Add the chopped onion and gently sauté for 5 minutes until translucent.
1 onion
Pop in the ginger and garlic and fry for one minute.
Stir through the spices and continue to fry for a couple of minutes – but don't let them burn!
Pour in the coconut milk and stock and stir. Bring the sauce up to a boil, then simmer for 5 minutes for the flavours to infuse.
Have a taste and season to your liking. We chose to keep the falafel curry pretty mild, as that’s how Korma’s are traditionally made. You can add more or less spices to your taste though!
Now it's time to put the peppers, cauliflower and falafel into the pan. Simmer for 5 minutes – long enough to heat the veg and leave it lovely and crunchy.
280 g falafel
Stir in the ground almonds. This will thicken the sauce a little and add a slight nutty flavour.
Wilt in the spinach, handful by handful. It should be in long enough to wilt down, that way it keeps all of its goodness!
Remove from the heat, stir in the yoghurt and garnish with fresh coriander. Serve and enjoy with naan bread, raita and chutney.

Notes

You can cook the veg for a bit longer if it's your preference. Just be careful not to cook off too much of the sauce! If that does happen, you can add more yoghurt or a couple of tablespoons of water.

Nutrition