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.
Gosh! Falafel Curry & Kachumber Salad
Gosh! Moroccan-spiced falafels meet a creamy Indian-style tomato and coconut curry. They go wonderfully with warm tikka flavours – and are even more delicious when simmered with creamy coconut yoghurt. On the side? A refreshing kachumber salad with crunchy pumpkin seeds.
1/3 daily fibre
8 plants
Serving size
Ingredients
- 200g brown rice (100% Brown Rice)
- 4 tbsp tomato purée
- 80g creamed coconut
- 200g baby tomatoes
- 18 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.)
- 1 onion
- 4 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)
- 160g baby spinach
- 30g pumpkin seeds
- 1 unwaxed lemon
- 1 cucumber
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 722
Protein: 16g
Carbs: 83g
Fat: 36g
Gosh! Falafel Curry & Kachumber Salad
Gosh! Moroccan-spiced falafels meet a creamy Indian-style tomato and coconut curry. They go wonderfully with warm tikka flavours – and are even more delicious when simmered with creamy coconut yoghurt. On the side? A refreshing kachumber salad with crunchy pumpkin seeds.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer to 180C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug, a medium frying pan & a medium bowl
Get the rice & falafels on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, place the falafels onto the lined baking tray and roast for 8-10 mins / air fryer 5-6 mins, until golden
Simmer simmer
- Finely dice the onion
- 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 tikka paste and ginger & garlic paste, cook for 1 min, then add the tomato puree, creamed coconut and 250ml water
- Bring to a boil, then simmer for 2-3 mins, until reduced. Rinse the spinach, then stir into the curry to wilt. Season with salt and pepper
Make the kachumber salad
- Meanwhile, add the remaining onion to the medium bowl
- Halve the tomatoes. Dice the cucumber into 1cm chunks
- Add both to the onion bowl, along with a squeeze of lemon juice (or to taste). Season with salt and pepper. Toss to combine
Last bits & plate up
- When ready to serve, reheat the curry sauce and gently stir in the falafels
- Serve the falafel curry into bowls, with the rice and kachumber salad alongside. Sprinkle over the pumpkin seeds. Serve with the remaining lemon, cut into wedges
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