Quick Falafel Curry
This vibrant vegan curry features crispy baked falafels nestled in a creamy, coconut-based spinach sauce. Quick to prepare and packed with plant-based protein and fibre, this healthy dish is a perfect warming weeknight meal for two.
Instructions
- 1
Preheat your oven to 220°C (200°C fan/gas 7). Heat vegetable oil (0.5 tbsp) in a frying pan over medium heat. Sauté onion (1) with a pinch of salt for about 5 minutes until softened.
- 2
Stir in curry powder (1 tbsp), ground ginger (0.5 tsp), mustard seeds (0.5 tsp), and garlic cloves (1 clove). Cook for 1 minute until fragrant. Add passata (250 g), reduced fat coconut milk (200 ml), and sugar (1 tsp), then simmer uncovered for 10 minutes.
- 3
While the sauce simmers, place falafel (200 g) on a hot baking tray and bake in the oven for 10 minutes until crisp.
- 4
Stir spinach (150 g) into the curry sauce until wilted. Carefully add the baked falafel, cover, and simmer for 3 minutes.
- 5
Scatter over red chilli (1) and serve immediately with chapatis or flatbreads.
Nutrition Facts
Per portion