Coconut Falafel Curry

Vegetarian

As seen on Twisted, a simple coconut-based spinach curry with falafels, garnished with a drizzle of yoghurt and herbs.

20 MINS

Cooking Time
Easy

Difficulty
20 MINS

Prep Time
4 People

Serves

Falafel Ingredients

1 Knorr Vegetable Stock Cube crumbled
800 g tinned chickpeas drained and rinsed
120 g onion roughly chopped
2 garlic cloves
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp chilli powder
1/2 tsp baking powder
60 g parsley leaves roughly chopped
60 g coriander leaves roughly chopped

Coconut Curry Ingredients

1 Knorr Vegetable Stock Cube
400 ml coconut milk
125 g baby leaf spinach washed
1 onion finely chopped
1 tsp minced garlic
1 tsp minced fresh ginger
1 red chilli finely chopped
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric
2 tbsp tomato paste
2 tsp oil

To Garnish

yoghurt
fresh coriander chopped

For the falafels, add all the ingredients except the baking powder to a food processor. Blitz to a crumble mixture. Add the baking powder and stir a couple of times to combine.
Using a large spoon, form the mixture into balls/patties about the size of a golf ball (approximately 20). Brush or spray with oil. Preheat the oven to 240ºC and bake for 12 minutes or until golden brown.
For the Coconut Curry, heat the oil in a pot over medium heat. Add the onions and cook until soft and translucent. Add the ginger, garlic, chilli, cumin, coriander powder, and turmeric and stir to cook for 1 minute.
Crumble in the Knorr Vegetable Stock Cube and the tomato paste. Stir and cook for 2 minutes. Stir through the coconut milk and when simmering add the spinach to wilt. Once wilted add the falafels and simmer for 5-10 minutes.
Served drizzled with yoghurt and garnished with coriander leaves.

Amount per Serving

Nutritional values	Amount per Serving
Energy (kcal)	523.85 kcal
Protein (g)	19.09 g
Sugar (g)	19.14 g
Fat (g)	32.33 g
Fibre (g)	12.18 g

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