Air fryer veggie curry

Find a heatproof tin that fits inside your air fryer and is big enough to hold all the ingredients to make this veggie curry. It takes just 10 minutes prep

Prep:10 mins
Cook:40 mins

Serves 4
Easy

Nutrition per serving

kcal 237
fat 5g
saturates 0.4g
carbs 37g
sugars 0g
fibre 9g
protein 8g
salt 0.4g

Ingredients

400g sweet potatoes (around 2 medium), roughly chopped
1 tsp vegetable or sunflower oil
1 onion , chopped
thumb-sized piece of ginger , finely grated
2 garlic cloves , crushed or finely grated
2-3 tbsp curry paste
400g can chickpeas , drained
400g can chopped tomatoes
cooked rice , chopped coriander and 1 red chilli, finely sliced (optional), to serve

Method

Heat the air fryer to 200C. Toss the sweet potato in the oil and cook in the air fryer for 15 mins or until almost softened. Mix in the onion and cook for a further 5 mins or until the onion has softened and is beginning to brown a little.
Tip the sweet potato and onion mix into a heatproof tin. Stir in the ginger and garlic, and cook in the air fryer for 2 mins before stirring in the curry paste and chickpeas. Cook for a further 4-5 mins until sizzling. Stir in the chopped tomatoes and cook for another 8-12 mins until all the veg is tender and the sauce has thickened. If it’s too thick for your liking, you can loosen with a little water. Serve with rice, a scattering of coriander and sliced red chilli, if you like.