Falafel curry with spinach

Method

1. Whizz the garlic, ginger, 1 tbsp oil, tomato purée and spices in the small bowl of a food processor or mini chopper. Add a splash of water to make a smooth paste.
2. Heat the remaining oil in a large frying pan (with a lid) over a medium heat. Add the spice paste and cook, stirring, for a few minutes. Gradually add 250ml water, bring up to a simmer, then cook for 10 minutes.
3. Stir in 200g of the yogurt (see Make It Vegan, left), then add the falafels. Cover with the lid and cook for 5 minutes until the falafels are heated through. Stir in the spinach and a squeeze of lemon, then re-cover to allow the spinach to wilt. Season to taste and drizzle with a little extra yogurt. Serve with poppadums, mango chutney and steamed rice, if you like.