Page 79 - Delicious - UK (February 2020)
P. 79
everyday cooking.
• ½ tsp ground turmeric heat. Add the spice paste and cook,
• 1 tbsp garam masala stirring, for a few minutes. Gradually
Falafel curry with
• 250g full-fat natural yogurt (see add 250ml water, bring up to a
spinach
SERVES 4. HANDS-ON TIME 30 MIN Make It Vegan), plus extra simmer, then cook for 10 minutes.
to drizzle 3 Stir in 200g of the yogurt (see
For a dairy-free meal, • 2 packs spinach falafels (see tip) Make It Vegan, left), then add the
MAKE IT swap the yogurt for • 125g baby leaf spinach falafels. Cover with the lid and
VEGAN
coconut milk. • Juice 1 lemon cook for 5 minutes until the falafels
The falafels come in packs • Poppadums, mango chutney are heated through. Stir in the
FOOD
TEAM’S of 8 or 9 depending on the and steamed rice to serve spinach and a squeeze of lemon,
TIP
brand (we used Waitrose (optional) then re-cover to allow the spinach
World Deli). to wilt. Season to taste and drizzle
1 Whizz the garlic, ginger, 1 tbsp with a little extra yogurt. Serve
• 4 garlic cloves, grated oil, tomato purée and spices in the with poppadums, mango chutney
• 4cm piece ginger, grated small bowl of a food processor and steamed rice, if you like.
• 2 tbsp vegetable oil or mini chopper. Add a splash of PER SERVING 357kcals, 18.4g fat
• 2 tbsp tomato purée water to make a smooth paste. (2.3g saturated), 10.7g protein,
• 1 tsp ground cumin 2 Heat the remaining oil in a large 33.6g carbs (10.9g sugars),
• 1 tsp ground coriander frying pan (with a lid) over a medium 0.6g salt, 7.1g fibre →
ONE-POT
SUPPER
