Falafel curry with spinach

Ingredients

• 4 garlic cloves, grated
• 4cm piece ginger, grated
• 2 tbsp vegetable oil
• 2 tbsp tomato purée
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tbsp garam masala
• 250g full-fat natural yogurt (see tips), plus extra to drizzle
• 2 packs spinach falafels (see tip)
• 125g baby leaf spinach
• Juice 1 lemon
• Poppadums, mango chutney and steamed rice to serve (optional)

Instruction

Step 1: Whizz the garlic, ginger, 1 tbsp oil, tomato purée and spices in the small bowl of a food processor or mini chopper. Add a splash of water to make a smooth paste.

Step 2: Heat the remaining oil in a large frying pan (with a lid) over a medium heat. Add the spice paste and cook, stirring, for a few minutes. Gradually add 250ml water, bring up to a simmer, then cook for 10 minutes.

Step 3: Stir in 200g of the yogurt (see Tips below to make it vegan), then add the falafels. Cover with the lid and cook for 5 minutes until the falafels are heated through. Stir in the spinach and a squeeze of lemon, then re-cover to allow the spinach to wilt. Season to taste and drizzle with a little extra yogurt. Serve with poppadums, mango chutney and steamed rice, if you like.