Description
This Easy Falafel Curry offers irresistible flavor and quick prep, featuring creamy coconut milk and vibrant veggies for a satisfying weeknight meal.
Ingredients
Scale
- 2 tbsp coconut oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 3 tbsp tikka masala curry paste
- 1 cup tomato sauce
- 1 can (14 oz) coconut milk
- 1 package (12 oz) falafel, cooked
- 2 cups fresh spinach
- 1/4 cup fresh cilantro, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat coconut oil in a large pan over medium heat; sauté diced onion until golden, about 5-6 minutes.
- Add garlic and ginger, cooking for 30 seconds before adding bell pepper and zucchini; stir for 3-4 minutes until slightly softened.
- Mix in tikka masala curry paste and cook for 1 minute before adding tomato sauce and coconut milk; simmer until smooth.
- Gently add falafel to the sauce and let simmer for 8-10 minutes, stirring occasionally to absorb flavors.
- Stir in fresh spinach; cook until just wilted, about 1-2 minutes, and season with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot.
Notes
Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
For a thicker curry, simmer uncovered to allow excess liquid to evaporate.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg