Description
This Easy Falafel Curry is a delightful mix of spices and creamy coconut milk, perfect for a quick dinner. With vibrant colors and irresistible flavor, it’s a meal full of warmth and satisfaction.
Ingredients
Scale
- Coconut oil
- 1 medium onion
- 4 garlic cloves
- 1-inch knob fresh ginger
- 1 medium red bell pepper
- 1 medium zucchini
- 4 tablespoons tikka masala curry paste
- 1 cup tomato sauce
- 1 cup coconut milk
- 12–14 pieces falafel
- 2 cups spinach
- 1 handful fresh cilantro
- Salt and freshly ground black pepper to taste
Instructions
- Heat coconut oil in a large pan over medium heat and sauté the finely diced onion until soft and golden.
- Add the sliced garlic and chopped ginger, cooking for another 30 seconds until aromatic.
- Incorporate the sliced red bell pepper and diced zucchini, cooking until they begin to soften.
- Mix in the tikka masala curry paste, then add the tomato sauce and coconut milk, stirring until combined and simmering.
- Nestle the falafel into the sauce and simmer uncovered for 8-10 minutes.
- Stir in fresh spinach until just wilted and season with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge.
Freeze for up to 3 months; reheat gently on the stove, adding a splash of water or coconut milk if thickened.
For a lighter curry, use half coconut milk and half vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 16g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg