This easy falafel curry is an exciting way to do something different with that pack of falafel in the back of your fridge. With a creamy spicy sauce and loads of veggies, it's a super simple meal you can have on the table in no time!
I love falafel, but sometimes it can be quite boring to have it just in a pitta or a power bowl.
That's why I decided that these little balls of chickpea goodness would be smashing in a curry.
I like to make it with tikka masala curry paste, but of course, you can do it with your favourite paste or even curry powder.
Why you'll love this easy falafel curry
- Your favorite falafel + creamy spiced sauce = perfection!
- Ready in about 30 minutes with minimal prep
- Super easy to adapt with different vegetables or curry pastes
What you'll need
Falafel - I typically make this with refrigerated falafel, so there's no need to precook it unless you want it crispy.
If using frozen falafel, cook it according to the package directions (typically in the oven or air fryer) before adding it to the sauce.
Aromatics - A mix of freshly chopped onion, garlic and ginger is the perfect flavor base for this falafel curry.
Vegetables - I used red bell peppers and zucchini, but cauliflower, broccoli, mushrooms and sweet potatoes are all great ideas.
Curry paste - Tikka masala is my favorite here, but feel free to use your own. If you want to use a curry powder, add ¼ cup of vegetable broth.
Tomato sauce - Also known as passata in the UK. This makes the sauce extra smooth, but if you're not bothered by little chunks, diced tomatoes work too.
Coconut milk - Full fat is best for a creamy texture!
Pro tip
Warm the falafel separately for a few minutes, then add them to the sauce. This helps them hold their shape better and absorb the curry sauce without turning soft too fast.
How to make falafel curry
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Heat the coconut oil in a large pan over medium heat. Add the onion and cook until soft, then add the garlic and ginger and cook for about 30 seconds
Add in the red bell pepper and zucchini and cook until tender, then stir in the tikka masala curry paste.
Pour in the tomato sauce and coconut milk and stir until smooth.
Nestle the falafel into the sauce and simmer uncovered for 8 to 10 minutes.
Stir in the spinach until just wilted, then season to taste. Finish with fresh cilantro and serve hot.
Substitutions and variations
- Swap tikka masala paste for Thai red curry paste or green curry paste.
- Use curry powder plus a splash of vegetable stock if you don't have paste.
- Add other vegetables you may have on hand, such as mushrooms, sweet potatoes, cauliflower or peas.
Helpful tips
- Keep the heat moderate when cooking the garlic and ginger so they don't turn bitter.
- Turn the falafel gently so they don't break apart.
- Only add the spinach at the very end so it stays bright green.
What to serve with falafel curry
Serve this curry over steamed basmati rice, jasmine rice or with a fluffy naan. It's also great with flatbread or spooned over quinoa for something a little heartier.
Leftovers and storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or in the microwave with a splash of water or coconut milk to loosen the sauce.
- This curry freezes reasonably well, but the falafel will soften slightly once thawed.
More easy vegan curry recipes
If you've tried this easy falafel curry recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
Want more recipe inspiration? You can find me on Instagram, Facebook and Pinterest.
Easy Falafel Curry
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, finely diced
- 4 garlic cloves, finely sliced
- 1- inch knob fresh ginger, finely chopped
- 1 medium red bell pepper, sliced
- 1 medium zucchini, finely diced
- 4 tablespoons tikka masala curry paste
- 1 cup (250 ml) tomato sauce
- 1 cup (250 ml) coconut milk
- 12-14 pieces falafel
- 2 cups (473.18 ml) spinach
- 1 handful fresh cilantro, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the coconut oil in a large pan over medium heat. Add the onion and cook for 5 to 6 minutes until soft and slightly golden.1 tablespoon coconut oil1 medium onion
- Add the garlic and ginger and cook for about 30 seconds until fragrant. Stir in the red bell pepper and zucchini and cook for another 3 to 4 minutes so they start to soften but still keep some bite.4 garlic cloves1- inch knob fresh ginger1 medium red bell pepper1 medium zucchini
- Stir in the tikka masala curry paste and cook for 1 minute. Pour in the tomato sauce and coconut milk and stir until smooth. Bring the sauce to a gentle simmer.
- Nestle the falafel into the sauce and simmer uncovered for 8 to 10 minutes, stirring gently once or twice so they soak up the flavor without breaking apart.12-14 pieces falafel
- Stir in the spinach until just wilted, then season with salt and freshly ground black pepper to taste. Finish with fresh cilantro and serve hot.
Notes
- Simmer gently once you add the falafel so they absorb flavor without falling apart.
- Only season at the end because the curry paste and falafel already contain salt.
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