Coconut Curry with Crispy Falafels & Cilantro

Written by Dietitian & Mom: Elis Halenko

I love curry bowls and I find this bowl to be a cozy, nourishing dinner bowl bursting with flavor, texture, and comfort.

This coconut curry with falafels is what I make when I want something warming, fragrant, and deeply satisfying—but still plant-forward and easy enough for a weeknight. I’ve made this recipe with both store bought and homemade falafels depending how much time I have and what I have on hand.

It’s a great meal to break up a week of eating meat! It’s creamy, gently spiced, and comes together with pantry staples like coconut milk, curry paste, and chickpeas. We always have a can or 6 of chickpeas at home.

This bowl is a go-to for family dinners, meal prep, or a cozy night in. It pairs beautifully with fluffy basmati rice or some whole wheat naan.

Why You’ll Love This Curry Bowl:

Rich, creamy curry sauce that’s not too spicy
Vegan and dairy-free, naturally
Full of plant-based protein from the chickpea falafels
Meal-prep and freezer friendly
Great with store-bought falafels for a time-saving option
Feels like takeout, but better-for-you and way more affordable

Ingredients (Serves 4)

For the Coconut Curry:

1 tbsp olive oil or coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp yellow or red curry paste
1 can (400ml) coconut milk
1 cup water
Juice of 1/2 lime
Salt and pepper, to taste

To Serve:

1½ cups basmati rice, cooked
8–12 falafels (store-bought or homemade)
1/4 cup coconut cream (top of a coconut milk can)
Fresh cilantro, chopped
Optional: chili flakes, lime wedges, or naan

Instructions:

1. Cook the Aromatics

Heat oil in a large skillet over medium. Add onion, garlic, and ginger. Sauté for 2–3 minutes until soft and fragrant.

2. Build the Curry Base

Stir in curry paste and cook for 1 minute. Add coconut milk, chickpeas, and broth. Simmer uncovered for 10–15 minutes until slightly thickened. Add lime juice, salt, and pepper to taste.

3. Prepare Falafels

While the curry simmers, cook or warm your falafels according to package instructions (or reheat homemade). Crisp them in a pan with olive oil for golden edges.

4. Assemble the Bowls

Scoop warm basmati rice into bowls. Top with a generous ladle of curry, falafels, a spoonful of coconut cream, and fresh cilantro. Add a squeeze of lime if desired.

Pairing Tip: The Best Basmati Rice

For perfect basmati every time:

Rinse rice 2–3 times to remove excess starch
Cook 1 cup rice with 1¾ cups water and a pinch of salt
Bring to boil, then cover and simmer for 12–15 minutes
Let rest covered for 5 minutes before fluffing with a fork

Dietitian Notes

This meal checks so many nourishing boxes:

High in fiber from chickpea falafels and herbs
Balanced with complex carbs, healthy fats, and protein
Naturally gluten- and dairy-free
Curry spices like ginger and turmeric support digestion and immunity
Add steamed greens or roasted cauliflower to up the veggie factor even more!

Storage & Meal Prep

Store curry and rice separately in the fridge for up to 4 days
Reheat falafels in the toaster oven or skillet for best texture
Freeze extra curry (without falafels) in a jar or airtight container

Great for packed lunches—just skip the coconut cream topping until ready to eat.

Made This Bowl? I’d Love to See!

If you cozy up to this Coconut Curry Bowl, tag me @thefoodstylistrd so I can cheer you on from my kitchen 🍛✨