Creamy Falafel Curry with Spinach (Vegetarian/Vegan)
Whilst I like to cook from scratch as much as possible, I’m not against short cuts every now and then. This recipe uses ready-made falafel with a homemade curry paste for a quick and easy but super delicious dinner.
This dish is creamy, satisfying and full of flavour. The sauce has a hint of tomato with the spices of India paired with the luxury of yoghurt stirred through it. You can make this recipe vegan by using coconut yoghurt or you could swap the falafel for chunks of white fish. I like to serve this with lots of naan bread to scoop up all of the sauce.
Creamy Falafel Curry with Spinach (Vegetarian/Vegan)
Serves 4
4 garlic cloves, grated
5cm piece ginger, grated
2 tbsp oil
2 tbsp tomato purée
1 tsp cumin seeds
1 tsp ground coriander
1 tsp ground turmeric
1 tbsp garam masala
250g natural yoghurt (or use coconut yoghurt to make it vegan)
2 packs spinach falafels (8 or 9 per pack)
100g baby spinach
1 lemon, juicy only
sea salt and freshly ground black pepper
Blend the garlic, ginger, half of the oil, tomato purée and spices in the small bowl of a food processor. Add a splash of water to make a smooth, loose paste.
Heat the remaining oil in a large frying pan or wok 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.
Remove from the heat and then gradually stir in the yoghurt until just combined. Carefully, stir in the falafels and spinach and then return to a low heat. Cover with a lid or tin foil and cook for 5 minutes to warm the falafels through and wilt the spinach.
Squeeze over the juice of the lemon, season with salt and pepper and then divide between four bowls with rice, naan bread and mango chutney, if you like.
This dish is creamy, satisfying and full of flavour. The sauce has a hint of tomato with the spices of India paired with the luxury of yoghurt stirred through it. You can make this recipe vegan by using coconut yoghurt or you could swap the falafel for chunks of white fish. I like to serve this with lots of naan bread to scoop up all of the sauce.
Creamy Falafel Curry with Spinach (Vegetarian/Vegan)
Serves 4
4 garlic cloves, grated
5cm piece ginger, grated
2 tbsp oil
2 tbsp tomato purée
1 tsp cumin seeds
1 tsp ground coriander
1 tsp ground turmeric
1 tbsp garam masala
250g natural yoghurt (or use coconut yoghurt to make it vegan)
2 packs spinach falafels (8 or 9 per pack)
100g baby spinach
1 lemon, juicy only
sea salt and freshly ground black pepper
Blend the garlic, ginger, half of the oil, tomato purée and spices in the small bowl of a food processor. Add a splash of water to make a smooth, loose paste.
Heat the remaining oil in a large frying pan or wok 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.
Remove from the heat and then gradually stir in the yoghurt until just combined. Carefully, stir in the falafels and spinach and then return to a low heat. Cover with a lid or tin foil and cook for 5 minutes to warm the falafels through and wilt the spinach.
Squeeze over the juice of the lemon, season with salt and pepper and then divide between four bowls with rice, naan bread and mango chutney, if you like.
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