RECIPE

Coconut Curry Bowl with Crispy Falafel

Name: Coconut Curry Bowl with Crispy Falafel
Cook time: 10 mins
Total time: 10 min
Yield: 4
Ingredients: 2 pouches TASTY BITE®/MD Coconut Curry; 2 cups (370 g) cooked basmati rice; 12 prepared falafel (approx. 250 g), refrigerated or frozen; 1 tbsp (15 ml) olive oil; 1 cup (150 g) cherry tomatoes, halved; 1 cup (120 g) English cucumber, thinly sliced; 1 cup (70 g) red cabbage, thinly sliced; ½ tsp (2.5 g) kosher salt; ¼ tsp (0.5 g) freshly ground black pepper; ¼ cup (15 g) fresh cilantro leaves; ¼ cup (60 ml) prepared tahini sauce; 1 lime, cut into wedges

Prep Time

10 mins

Cook Time

20 minutes

Servings

4 x

A fusion-style vegetarian meal featuring crispy oven-roasted falafel in a rich, comforting sauce made with TASTY BITE®/MD Coconut Curry. The dish is paired with a crisp, colourful salad of cherry tomatoes, cucumbers, and red cabbage.

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INGREDIENTS

2 pouches TASTY BITE®/MD Coconut Curry
2 cups (370 g) cooked basmati rice
12 prepared falafel (approx. 250 g), refrigerated or frozen
1 tbsp (15 ml) olive oil
1 cup (150 g) cherry tomatoes, halved
1 cup (120 g) English cucumber, thinly sliced
1 cup (70 g) red cabbage, thinly sliced
½ tsp (2.5 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
¼ cup (15 g) fresh cilantro leaves
¼ cup (60 ml) prepared tahini sauce
1 lime, cut into wedges

PRODUCTS USED

Coconut Curry
All Natural Indian Entrée

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1
Crisp the Falafel: Preheat the oven to 425°F (220°C). Arrange the falafel on a rimmed baking sheet and brush with the olive oil. Bake according to the package directions, about 15–20 minutes, turning halfway through, until heated through and crisp on all sides.
2
Prepare the Fresh Vegetables: While the falafel cooks, combine the cherry tomatoes, cucumber, and red cabbage in a medium bowl. Season with the kosher salt and black pepper, then toss gently to combine.
3
Heat the Rice and Curry: Heat the cooked basmati rice until warm. Pour the TASTY BITE®/MD Coconut Curry into a medium saucepan and cook over medium-low heat for 4–5 minutes, stirring occasionally, until hot.
4
Assemble the Bowls: Divide the warm basmati rice among four shallow serving bowls. Spoon the coconut curry over the rice. Top each bowl with three crispy falafel and the seasoned fresh vegetables.
5
Garnish and Serve: Drizzle each bowl with tahini sauce and garnish with fresh cilantro. Serve immediately with lime wedges for squeezing over the top.