A tasty and healthy curry to cook in your air fryer.
Roasting the veg adds tons of flavour! A dual air fryer is recommended here, but you can also cook the potatoes and cauliflower sequentially.
Serves: 2-4
Time: Ready in 30 minutes
INGREDIENTS
- 450g (1lb) baby potatoes, roughly chopped
- 2 tbsp olive oil
- 1 small cauliflower, cut into small florets
For the curry:
- 1 tbsp olive oil
- 1 large onion, roughly chopped
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp garam masala
- ½–1 tsp chilli flakes
- 3 cloves garlic, sliced
- 1 thumb of fresh ginger, peeled and grated
- 6 tomatoes, roughly chopped
- 200g (scant 1½ cups) frozen peas
- 4–5 tbsp coconut yogurt/cream/plain yogurt
METHOD
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Preheat your air fryer to 200°C (400°F) for 2 minutes.
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To roast the potatoes, toss them in 1 tablespoon of the olive oil and some sea salt.
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Place the potatoes in the basket and air fry for 10 minutes. Shake the potatoes occasionally and cook until they are golden and tender – about 5 minutes.
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To cook the cauliflower, toss the cauliflower in the remaining olive oil with some sea salt and black pepper and place in a baking tin. Air fry the cauliflower on 180°C (350°F) for 9–10 minutes.
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In the meantime, for the curry, add the olive oil to a large frying pan with the onion. Fry the onion for about 8–10 minutes until soft and browning. Add in the spices and stir for a few minutes, then add in the garlic and ginger and stir for another few minutes.
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Now add in the chopped tomatoes and cook on a medium heat for a further 5–6 minutes until the tomatoes have broken down a little.
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You can now add the frozen peas and roast veg and stir in the coconut yogurt or cream. Season to taste and serve.