Notes
The falafels here act as a veggie kofta or meatball, and taste delicious with the coconut sauce.
Ingredients
3 tsp. garlic paste
3 tsp. ginger paste
1 tbsp. light olive oil/vegetable oil
1 tbsp. tomato puree
1 tsp. ground cumin
1/2 tsp. ground turmeric
1 tbsp. curry powder
Pinch of salt
1/2 tsp. light olive oil/vegetable oil, for frying
250ml water
250ml light coconut milk
1 pack spinach falafels (Sometimes called Spinach & pine nut bites)
80g baby spinach
Squeeze lemon juice
Method
Combine the garlic and ginger pastes, oil, tomato puree, spices and salt - this is your curry paste.
Heat 1/2 tsp. oil in a frying pan over a medium heat and add your curry paste. Cook, constantly stirring, for several minutes until fragrant.
Slowly add 250ml water and simmer for 10 minutes.
Add the coconut milk, and simmer for a further 5 minutes.
Add the spinach falafels, spinach and cook for a few minutes so the spinach wilts and the falafels warm through.
Add a squeeze or two of lemon juice to the curry, check for seasoning and serve.