Falafel curry with spinach

Name: Falafel curry with spinach
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 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)

Easy
February 2020

Easy
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

Nutrition: per serving

Calories: 357kcals
Fat: 18.4g (2.3g saturated)
Protein: 10.7g
Carbohydrates: 33.6g (10.9g sugars)
Fibre: 7.1g
Salt: 0.6g

Nutrition: per serving

Calories: 357kcals
Fat: 18.4g (2.3g saturated)
Protein: 10.7g
Carbohydrates: 33.6g (10.9g sugars)
Fibre: 7.1g
Salt: 0.6g

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Ingredients

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)

Method

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.

Don’t forget to pick up a copy of our February 2020 issue – out now!