Falafel curry with spinach
- February 2020
- Serves 4
- Hands-on time 30 min
This easy vegetarian recipe combines two street-food favourites – falafel and curry – in one easy-to-make midweek dinner. You’re going to love it.
Love falafel as much as we do? Then take a look at this baked falafel dish for an epic vegetarian brunch or dinner.
- Vegetarian recipes
- 18.4g (2.3g saturated)
- 33.6g (10.9g sugars)
- 4 garlic cloves, grated
- 4cm piece ginger, grated
- 2 tbsp vegetable oil
- 2 tbsp tomato purée
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tbsp garam masala
- 250g full-fat natural yogurt (see tips), plus extra to drizzle
- 2 packs spinach falafels (see tip)
- 125g baby leaf spinach
- Juice 1 lemon
- Poppadums, mango chutney and steamed rice to serve (optional)
- 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.
- 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.
- 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.
For a dairy-free meal, swap the yogurt for coconut milk.
The falafels come in packs of 8 or 9 depending on the brand (we used Waitrose World Deli).
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