Air Fryer Veggie Curry
A colourful vegetable curry with sweet potato, courgette and red chilli in a creamy coconut and tomato sauce. Air-fried sweet potato adds texture, while ginger and curry paste bring plenty of warming flavour to this easy plant-based dinner.
Equipment
- Bowl, large
- Frying pan (large)
- Knife
- Wooden spoon
Ingredients
- 1 courgette chopped
- 1 red chilli finely sliced
- 1 tablespoon canola oil or sunflower oil
- 1 thumb-sized piece ginger finely grated
- 2 to 3 tablespoons curry paste
- 400 g can chopped tomatoes
- 400 g can coconut milk
- 400 g sweet potatoes roughly chopped
- Sea salt flakes to taste
- Black pepper freshly ground, to taste
- Coriander chopped, for serving
Instructions
- Preheat the air fryer to 200°C.
- Toss the sweet potatoes with the oil and cook in the air fryer for 15 minutes or until almost tender.
- Add the onion and cook for a further 5 minutes or until softened and lightly browned.
- Transfer the mixture to a heatproof tin that fits inside the air fryer.
- Stir in the ginger and garlic and cook for 2 minutes.
- Add the curry paste and chickpeas and cook for 4 to 5 minutes, stirring occasionally, until sizzling.
- Stir in the chopped tomatoes and cook for 8 to 12 minutes or until the vegetables are tender and the sauce has thickened.
- Loosen with a little water if necessary.
- Season with sea salt flakes and freshly ground black pepper.
- Serve with rice, coriander and sliced red chilli, if using.
Notes & Wine Advice
Serving Suggestions
Serve the Veggie Curry hot with Rice and finish each portion with chopped coriander and sliced red chilli. It also works well with warm bread or alongside a fresh Salad for a larger plant-based meal.Recipe Notes
Cut the sweet potatoes into similarly sized pieces so they cook evenly in the Airfryer. Curry pastes vary considerably in strength, so start with 2 tablespoons and add more when a stronger flavour is preferred. If the curry becomes too thick during cooking, stir in a small amount of water. If the sauce is too thin, continue cooking uncovered for a few additional minutes.Variations
Different Vegetables can be used according to what you have available. Cauliflower, peppers or spinach can work particularly well. Check the cooking time when substituting vegetables because harder vegetables require longer than leafy greens.Storage Advice
Allow leftover curry to cool before transferring it to an airtight container. Refrigerate for up to 3 days and reheat thoroughly before serving. Store cooked rice separately from the curry.Wine Advice
A dry Riesling works well with the ginger, curry spices and creamy coconut sauce. A fresh Sauvignon Blanc is another suitable choice, particularly when the curry is finished with plenty of coriander and fresh chilli.Nutrition values
Serving: 390 395 | Calories: 48 kcal | Carbohydrates: 9 g | Protein: 20 g | Fat: 14 g | Saturated Fat: 430 g | Sodium: 12 mg