Ingredients

The following ingredients have 2 Servings
  • ½ tbsp vegetable oil
  • 1 onion, finely sliced
  • 1 tbsp medium curry powder
  • ½ tsp ground ginger
  • ½ tsp mustard seeds, optional
  • 1 large garlic clove, crushed
  • 250g passata
  • 200ml lighter coconut milk
  • 1 tsp sugar, any type
  • 1 x 200g pack falafel - check this is vegan if required
  • 150g young leaf spinach
  • red chilli, chopped, to garnish (optional)

Instruction

  • Preheat the oven to 220°C, fan 200°C, gas 7, with a baking tray in to get hot. Heat the oil in a frying pan, add the onion with a pinch of salt and cook for about 5 minutes until starting to soften and turn golden. Stir in the spices and garlic and cook until fragrant, then add the passata, coconut milk, and sugar. Simmer, uncovered, for 10 minutes.
  • Bake the falafel for 10 minutes until crisp. Stir the spinach into the curry sauce, then add the falafel, cover and simmer gently for about 3 minutes or until the spinach as wilted, shaking the pan once or twice (take care that the falafel don’t break up). Serve scattered with chopped chilli, and chapatis or wholemeal flatbreads, if you like.