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Coconut Falafel Curry
- Vegetarian
As seen on Twisted, a simple coconut-based spinach curry with falafels, garnished with a drizzle of yoghurt and herbs.
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20 MINS
Cooking Time
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Easy
Difficulty
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20 MINS
Prep Time
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4 People
Serves
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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.
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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.
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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.
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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.
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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 |
Knorr product used
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