Falafel curry
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Tara Fisher
Falafel curry
Readymade falafels made with chickpeas are a good source of protein and fibre, and make a deliciously quick veggie curry
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
470Kcal
Fat
23gr
Saturates
8gr
Carbs
46gr
Sugars
18gr
Fibre
12gr
Protein
13gr
Salt
1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- ½ tbsp vegetable oil
- 1 onion, finely sliced
- 1 tbsp medium curry powder
- ½ tsp ground ginger
- ½ tsp mustard seeds, optional
- 1 large garlic clove, crushed
- 250g passata
- 200ml lighter coconut milk
- 1 tsp sugar, any type
- 1 x 200g pack falafel - check this is vegan if required
- 150g young leaf spinach
- red chilli, chopped, to garnish (optional)
Step by step
Get ahead
Double up on the sauce and freeze in portions. Add the falafel and spinach when reheating.
- Preheat the oven to 220°C, fan 200°C, gas 7, with a baking tray in to get hot. Heat the oil in a frying pan, add the onion with a pinch of salt and cook for about 5 minutes until starting to soften and turn golden. Stir in the spices and garlic and cook until fragrant, then add the passata, coconut milk, and sugar. Simmer, uncovered, for 10 minutes.
- Bake the falafel for 10 minutes until crisp. Stir the spinach into the curry sauce, then add the falafel, cover and simmer gently for about 3 minutes or until the spinach as wilted, shaking the pan once or twice (take care that the falafel don’t break up). Serve scattered with chopped chilli, and chapatis or wholemeal flatbreads, if you like.
