The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Falafel Tikka Curry with Brown Rice & Kachumber Salad
Gosh! Moroccan-spiced falafels meet a vibrant Indian-style tomato and coconut curry. They go wonderfully with warm tikka flavours – and are even more delicious when simmered with creamy coconut milk. On the side? A crunchy kachumber salad with vibrant nigella seeds.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 unwaxed lemon
- 1 tsp nigella seeds (Nigella Seeds)
- 1 spring onion
- 110g baby tomatoes
- 1 midi cucumber
- 9 Moroccan falafels with sweet dates, lemon & parsley (Chickpeas (39%) (Water, Chickpeas), Cauliflower, Onion, Dates (9%), Rapeseed Oil, Potato Flake, Sweet Potato, Dried Red Pepper (3%), Garlic Puree (Water, Garlic Granules), Coriander, Lemon Juice Concentrate, Salt, Parsley, Raising Agent (Sodium Bicarbonate), Ground Coriander, Ground Paprika, Ground Cumin, Ground Cinnamon, Mint, Ground Black Pepper, Chilli Flake.)
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 100g rice (brown) (100% Brown Rice)
- 1 onion
- 15g creamed coconut
- 80g baby spinach
Nutritional Information
Calories: 673
Protein: 15g
Carbs: 88g
Fat: 28g
Ingredients
- 1 unwaxed lemon (use half)
- 1 tsp nigella seeds (use half) (Nigella Seeds)
- 100g rice (brown) (use half) (100% Brown Rice)
- 1 midi cucumber (use half)
- 1 spring onion (use half)
- 2 tbsp tikka paste (use half) (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 9 Moroccan falafels with sweet dates, lemon & parsley (use half) (Chickpeas (39%) (Water, Chickpeas), Cauliflower, Onion, Dates (9%), Rapeseed Oil, Potato Flake, Sweet Potato, Dried Red Pepper (3%), Garlic Puree (Water, Garlic Granules), Coriander, Lemon Juice Concentrate, Salt, Parsley, Raising Agent (Sodium Bicarbonate), Ground Coriander, Ground Paprika, Ground Cumin, Ground Cinnamon, Mint, Ground Black Pepper, Chilli Flake.)
- 1 onion (use half)
- 15g creamed coconut (use half)
- 80g baby spinach (use half)
- 110g baby tomatoes (use half)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 683
Protein: 16g
Carbs: 90g
Fat: 28g
Falafel Tikka Curry with Brown Rice & Kachumber Salad
Gosh! Moroccan-spiced falafels meet a vibrant Indian-style tomato and coconut curry. They go wonderfully with warm tikka flavours – and are even more delicious when simmered with creamy coconut milk. On the side? A crunchy kachumber salad with vibrant nigella seeds.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a medium lidded frying pan, a large bowl, a measuring jug & a sieve
Get the rice on & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, dissolve the creamed coconut in the jug with 150ml boiling water (75ml for 1 person)
- Finely dice the onion. Rinse the spinach
Make the curry sauce
- Heat the medium frying pan with 1 tbsp oil on medium heat. Once hot, add half the onion and cook for 3-4 mins, until softening
- Add the ginger & garlic paste and tikka paste. Cook for 1 min, then add the passata and coconut mixture. Bring to a simmer, place the falafels into the curry sauce, pop a lid on and simmer for 6-8 mins, turning half way, until piping hot
- Stir in the spinach and cook for 1-2 mins, until wilted
Build the kachumber salad
- Halve the tomatoes. Dice the cucumber into 1cm chunks
- Add both to the large bowl with the remaining onion, half the nigella seeds and half the lemon juice (or more to taste). Season with salt and pepper. Toss to combine
Final steps
- Once cooked, thinly slice the spring onion and stir through the rice. Season with salt and pepper
Plate up
- Share the falafel curry between bowls, with the spring onion rice and kachumber salad alongside. Sprinkle with the remaining nigella seeds to finish and garnish with remaining lemon cut into wedges
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