Easy Falafel Curry
This Easy Falafel Curry is a flavorful one-pan meal that combines crispy falafel with a rich, creamy curry sauce made from coconut milk, tomatoes, and warm spices. Perfect for busy weeknights, this Easy Falafel Curry recipe is plant-based, comforting, and packed with bold flavor. It’s a simple vegetarian dinner that pairs beautifully with rice, naan, or quinoa.
Ingredients
- 12 –15 falafel balls store-bought or homemade
- 1 small onion diced
- 1 cup chopped spinach or kale
- Curry Sauce
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 can 14 oz diced tomatoes
- 1 cup coconut milk
- Optional Add-ins
- Chopped bell peppers
- Cooked chickpeas
- Fresh cilantro
Instructions
- Heat olive oil in a large skillet or saucepan over medium heat.
- Add the diced onion and cook for 4–5 minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add curry powder, cumin, and turmeric, cooking for 1 minute to release their aroma.
- Pour in the diced tomatoes and coconut milk, stirring until combined.
- Bring the sauce to a gentle simmer.
- Add the cooked falafel balls and chopped spinach.
- Simmer for 8–10 minutes, allowing the falafel to absorb the sauce and the spinach to wilt.
- Taste and adjust seasoning if needed.
- Garnish with fresh cilantro and a squeeze of lime before serving.
Notes
- Use pre-cooked or baked falafel to prevent them from breaking apart in the sauce.
- Toasting the spices briefly enhances the depth of flavor.
- If the sauce becomes too thick, add a splash of coconut milk or water.
- This curry tastes even better the next day after the flavors develop.