Air Fryer Veggie Curry Recipe

Introduction

This air fryer veggie curry is a wholesome, flavorful dish that’s both easy and quick to prepare. Combining sweet potatoes, chickpeas, and a vibrant curry sauce, it’s perfect for a comforting weeknight meal.

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

Instructions

1. Step 1: Preheat your air fryer to 200°C. Toss the chopped sweet potatoes in the oil, then cook them in the air fryer for 15 minutes, or until they are almost softened.
2. Step 2: Add the chopped onion to the sweet potatoes and continue cooking for another 5 minutes, until the onion has softened and is starting to brown slightly.
3. Step 3: Transfer the sweet potato and onion mixture into a heatproof tin. Stir in the grated ginger and crushed garlic, then place the tin back in the air fryer and cook for 2 minutes.
4. Step 4: Mix in the curry paste and drained chickpeas. Cook for an additional 4 to 5 minutes until the mixture is sizzling.
5. Step 5: Stir in the chopped tomatoes and cook for 8 to 12 minutes, or until the vegetables are tender and the sauce has thickened. If the sauce is too thick, loosen it with a little water to your liking.
6. Step 6: Serve the curry hot with cooked rice, garnished with chopped coriander and sliced red chilli if desired.

Tips & Variations

• Use your favorite curry paste to adjust the heat and flavor to your preference.
• For added protein, stir in some cooked lentils or tofu along with the chickpeas.
• If you don’t have an air fryer, this recipe can also be made on the stovetop in a pan with similar cooking times.
• Add a splash of coconut milk towards the end for a creamier curry.

Storage

Store any leftover veggie curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of sweet potatoes?

Yes, root vegetables like butternut squash or carrots work well and can be used in the same way as sweet potatoes.

Is this curry suitable for freezing?

Absolutely. Cool the curry completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

Air Fryer Veggie Curry Recipe

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★★★★★

4.5 from 112 reviews

• Author: Jake
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A vibrant and healthy air fryer veggie curry featuring sweet potatoes, chickpeas, and aromatic spices. This easy-to-make recipe combines roasting and air frying techniques to create a delicious, comforting curry that’s perfect served with rice and fresh coriander.

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Ingredients

Scale 1x2x3x

Vegetables

• 400g sweet potatoes (around 2 medium), roughly chopped
• 1 onion, chopped
• thumb-sized piece of ginger, finely grated
• 2 garlic cloves, crushed or finely grated
• 1 red chilli, finely sliced (optional)

Canned Goods & Staples

• 2–3 tbsp curry paste
• 400g can chickpeas, drained
• 400g can chopped tomatoes

Other

• 1 tsp vegetable or sunflower oil
• cooked rice, to serve
• Chopped coriander, to serve

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Instructions

1. Preheat and prepare sweet potatoes: Heat the air fryer to 200°C. Toss the roughly chopped sweet potatoes with 1 tsp of vegetable or sunflower oil. Place them in the air fryer basket and cook for 15 minutes or until they are almost softened.
2. Add and cook onion: Mix in the chopped onion with the sweet potatoes in the air fryer and continue cooking for an additional 5 minutes until the onion is softened and beginning to brown slightly.
3. Transfer and add aromatics: Tip the sweet potato and onion mixture into a heatproof tin. Stir in the finely grated ginger and crushed garlic. Return the tin to the air fryer and cook for 2 minutes to release the flavors.
4. Incorporate curry paste and chickpeas: Stir in the curry paste and drained chickpeas into the mixture. Cook for 4-5 minutes until the mixture is sizzling and the ingredients begin to combine.
5. Add chopped tomatoes and finish cooking: Stir in the canned chopped tomatoes, then cook for another 8-12 minutes until all vegetables are tender and the sauce has thickened. If the sauce is too thick, loosen it with a little water to your desired consistency.
6. Serve: Serve the curry hot with cooked rice, garnished with chopped coriander and sliced red chilli if desired.

Notes

• You can adjust the spiciness by adding more or less curry paste and red chilli according to taste.
• If you prefer a milder curry, use a mild curry paste.
• The sauce thickness can be adjusted by adding water during the final cooking stage.
• Cooked rice works well as a base to absorb the flavorful sauce.
• Fresh coriander adds a bright, fresh flavor and is a great garnish.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Air Frying
• Cuisine: Indian-inspired

Keywords: air fryer curry, veggie curry, sweet potato recipe, vegan curry, easy curry recipe, chickpea curry, healthy air fryer recipe