Well Wednesday was a nightmare and really knocked me off my healthy path for 2021. But if I keep ordering food in, I'm just letting the terrorist ruin the country AND my body. This recipe I made last night, I hope, will help me get back on track.
Source: Elephantastic Vegan | Serves: 2 | Time: 25 min
Shortcuts: Knorr instant falafel, frozen cauliflower rice
Changes: skipped fresh ginger topping, used additional coconut milk
1 tbsp plant-based oil
12 Knorr falafel
1 cup tomato purée
1 14 oz can full-fat canned coconut milk
1/4 teaspoon salt and more to taste
1 tsp ginger powder
1 tsp garam masala
Fresh cilantro & cauliflower rice, to serve
Prep the falafel according to package instructions or make your own, super star.
In a deep, 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).
Once the curry is hot and it has reached your desired consistency, transfer to bowls and service with cauliflower rice and cilantro.