Vegan Falafel Curry Recipe
Combining the best out of two cuisines to create a Falafel Curry. Vegan & Gluten-free, creamy and delicious. Great with Naan and Basmati Rice.
Servings 2 servings
Calories 691kcal
Ingredients
- 1 tablespoon plant-based oil
- 14 Homemade Falafel *
- 1 cup tomato purée **
- 1 cup full-fat canned coconut milk
- 1/4 teaspoon salt and more to taste
- 1 teaspoon ginger powder
- 1 teaspoon garam masala
- 1 inch piece ginger root
- fresh cilantro
Instructions
- 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.
Notes
*If you're using other homemade or store-bought falafel for this curry they might fall apart, so add them later to the pan and handle them carefully.
**I used store-bought tomato purée (with salt, no additional herbs) for this recipe - it's often canned or in cartons, not to confuse with tomato paste which is thicker in consistency.
Serve with: The Curry is best served with some Homemade Naan and basmati rice. Check out the post for more side dish recommendations!
Nutrition
Calories: 691kcal