Falafel Curry

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


Ingredients

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


Instructions

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.

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