Delicious UK - (02)February 2020

ONE-POT

SUPPER

Falafelcurry with
spinach
SERVES 4. HANDS-ON TIME 30 MIN

MAKEIT

VEGAN

Fora dairy-freemeal,

swaptheyogurtfor

coconutmilk.

FOOD

TEAM’S

TIP

Thefalafelscomeinpacks
of8 or9 dependingonthe
brand(we used Waitrose
World Deli).

• 4 garliccloves,grated


• 4cmpieceginger,grated


• 2 tbspvegetableoil


• 2 tbsptomatopurée


• 1 tspgroundcumin


• 1 tsp ground coriander
  
  
  • ½tspgroundturmeric
  
  
  • 1 tbspgarammasala
  
  
  • 250gfull-fatnaturalyogurt(see
    MakeIt Vegan), plus extra
    todrizzle
  
  
  • 2 packsspinachfalafels(see tip)
  
  
  • 125gbabyleafspinach
  
  
  • Juice1 lemon
  
  
  • Poppadums,mangochutney
    andsteamed rice to serve
    (optional)
  
  
  
  

1 Whizzthegarlic,ginger,1 tbsp

oil,tomatopuréeandspicesinthe

smallbowlofa foodprocessor

orminichopper.Adda splashof

watertomakea smoothpaste.

2 Heattheremainingoilina large

frying pan (with a lid) over a medium

heat.Addthespicepasteandcook,

stirring,fora fewminutes.Gradually

add250mlwater,bringuptoa

simmer,thencookfor 10 minutes.

3 Stirin200goftheyogurt(see

MakeIt Vegan,left),thenaddthe

falafels.Coverwiththelidand

cookfor5 minutesuntilthefalafels

areheatedthrough.Stirinthe

spinachanda squeezeoflemon,

thenre-covertoallowthespinach

towilt.Seasontotasteanddrizzle

witha littleextrayogurt.Serve

withpoppadums,mangochutney

andsteamedrice,if youlike.

PERSERVING357kcals,18.4gfat

(2.3gsaturated),10.7gprotein,

33.6gcarbs(10.9gsugars),

0.6g salt, 7.1g fibre →

everyday cooking.