Creamy Falafel Curry

Creamy Falafel Curry
  • 225-250g Falafel balls (1 packet)
  • 2 tbsp vegan butter/canola oil
  • 1 red onion roughly chopped
  • 1 1/2 cup chopped tomatoes (from a can)
  • 1 tbsp ginger + garlic paste (or use fresh)
  • 1 tbsp garam masala
  • 1 tsp turmeric powder
  • 1/4 tsp cinnamon powder
  • 1 whole star/pod star-anise
  • 1/2 tsp chilli powder (more or less according to palette)
  • 4-5 drops red food color (will give restaurant style orange color, but it’s optional. You can also use some beetroot juice instead of food color)
  • 4 dates (pitted)
  • 1 1/4 cup soy milk
  • 1/3 cup cashews
  • Salt to taste


  • Heat up the vegan butter in a large and deep non-stick frying pan.
  • Add onions and cook for 4-5 minutes or until golden on medium heat.
  • Then add in ginger + garlic paste and cook for a minute.
  • Stir in all the spices and cook for 30sec-1 minute
  • Mix in the tomatoes and cashews, and cook for 3-4 minutes on medium heat while stirring occasionally.
  • Switch off the heat and let it cool for few minutes.
  • In a blender, add marinade liquid, dates, soy milk, food color, and cooked onion-tomato mixture. Blend until smooth.
  • Pour the mixture back into the non-stick pan, add falafels, mix gently and cook until they are heated through.
  • Serve hot with vegan naan or roti.

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