In a large pot, heat the plant-based oil and add in the Falafel once the oil is hot.
Fry them for about 2-3 minutes on medium-high heat and reduce the heat to low.
Add in the tomato purée, coconut milk, salt, ginger powder, and garam masala.
Stir and let it cook for about 8-10 minutes (while slowly turning up the heat again). This is the point where you can adjust the curry to your taste by adding more coconut milk, salt, etc...
Peel the ginger root piece and cut it in very thin strips.
Once the curry is hot and it has reached your desired consistency, transfer it to a bowl and top it with the ginger strips and fresh cilantro.