Creamy Lentil Falafel Curry

Place the lentils, water, and bay leaf into a medium pot and bring to a boil

Once boiling, reduce heat to medium low and let cook until water evaporates and lentils are tender

While the lentils cook, heat 1 tablespoon of olive oil in a medium pan, add the onions and garlic and cook until softened, about 5 minutes.

Preheat the oven to 220℃ and line a baking sheet with baking paper

Once lentils, onions, and garlic are all cooked, transfer to a food processor with the rolled oats, eggs, coriander, cumin, parsley and season with salt and pepper.

Pulse until the mixture is pliable, then refrigerate for 10 minutes.

Remove the lentil mixture from the fridge and roll into balls, placing the finished balls on the baking sheet

Cook the balls in the oven for 10 minutes, turn, and cook for another 8 to 10 minutes or until the balls are browned and firm.

Heat the oil in a deep frying pan, and add the sliced onion, garlic, chilli, and ginger.

Cook over a medium heat for around 5 minutes, until the onion has softened.

Add the turmeric and garam masala, and cook for a few minutes more (you can add a dash of water if the mixture feels too dry, it should be the texture of a paste).

Next add in the tin of chopped tomatoes and the coconut milk, and bring to a gentle simmer for 10 minutes.

Add a handful of spinach to the sauce, and allow it to wilt for a couple of minutes, then add the crispy falafel.

Stir gently to coat the falafel in the sauce, season to taste, and serve immediately.