Chana Masala with Crispy Falafel
on Basmati Rice- Soy
- Wheat
- Wheat
- Sesame
- Soy
- May contain traces of allergens
- Gluten
- Mustard
- Milk
- Fish
- Crustaceans
- Egg
- Sulphites
- Tree nuts
- Triticale
- Peanuts
Saucy, spicy curry chickpeas get a bit of crunch and extra protein from a crispy falafel topping. It all pairs perfectly with buttery rice. Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Coconut milk (coconut extract, water) • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Basmati rice • Red onion • Spinach • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Ginger • Cilantro • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
150 g
Falafel
(Contains: Soy, Wheat May be present: Wheat, Sesame, Soy)
1 unit(s)
Chickpeas
(May be present: Gluten, Wheat)
¾ cup
Basmati Rice
30 g
Ginger
2 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 unit(s)
Coconut Milk
6 g
Dal Spice Blend
(May be present: Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)
1 unit(s)
Red Onion
56 g
Baby Spinach
7 g
Cilantro
Not included in your delivery
2 tbsp
Plant-based Butter*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) plant-based butter and half the garlic salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Peel, then mince or grate ginger.
- Drain and rinse chickpeas.
- If you like, roughly chop spinach.
- In a large pot, heat 1 tbsp (2 tbsp) oil over medium.
- When hot, add onions. Cook for 4-5 min, stirring occasionally, until tender.
- Add curry paste, tomato sauce base, Dal Spice Blend, 1 tbsp (2 tbsp) ginger and remaining garlic salt. Cook for 1 min, stirring often until fragrant. Season with pepper, if you like.
- To pot with onions, add 1/4 cup (1/2 cup) water, chickpeas and coconut milk.
- Bring to a boil over medium-high.
- Once boiling, reduce heat to low. Cook, covered, for 8-10 min, stirring occasionally, until slightly thickened.
- Add spinach. Stir until spinach is wilted. Season with salt and pepper.
- Meanwhile, roughly tear falafel into quarters.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add falafel pieces. Cook for 4-5 min, stirring occasionally, until golden. Season with salt and pepper.
- Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) plant-based butter.
- Divide rice and chana masala between bowls.
- Top with falafel and tear cilantro over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The curry was delicious, but some found it too spicy while others felt it lacked flavour and needed more powerful spices.
- Ease of prep: Several reviewers mentioned the recipe required too many pans and was quite labour-intensive.
- Suggestions: Consider adding more veggies or serving with chutney to boost flavour. Reduce the amount of chickpeas for a better balance.
- Falafel: The falafel was divisive; some loved it as a bonus, while others found it unnecessary or dry. Consider making it optional.
