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
274 kcal
/serving
40 min
Serves
4
Easy
Indian
Vegetarian
Vegan
Ingredients
- 400 g 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
- 400 g can chickpeas drained
- 400 g can chopped tomatoes
- cooked rice chopped coriander and 1 red chilli, finely sliced (optional), to serve
Preparation
Not specified
Cooking
- 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.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
274
Calories
10.5g
Protein
9% DV
52.5g
Carbs
18% DV
3.7g
Fat
5% DV
12.5g
Fiber
33% DV
12.3g
Sugars
469mg
Sodium
31% DV
1mg
Cholesterol
| Diet Type | High Fiber Low Fat |
| Health Labels | Vegan Vegetarian Pescatarian Dairy Free Gluten Free Wheat Free Egg Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Sulphite Free Kosher |
| Allergen Info | Fodmap |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
