Air Fryer Cauliflower, Potato and Pea Curry
Quickly roasting cauliflower and potatoes in the air fryer cuts down the time and adds a depth of flavour to this easy vegan curry.
Introduction
Roasting the veg adds tons of flavour! A dual air fryer is recommended here, but you can also cook the potatoes and cauliflower sequentially.
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 yoghurt/cream/plain yoghurt |
Essential kit
You will need an air fryer.
Method
Preheat your air fryer to 200°C (400°F) for 2 minutes.
To roast the potatoes, toss them in 1 tablespoon of the olive oil and some sea salt.
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.
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.
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.
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.
You can now add the frozen peas and roast veg and stir in the coconut yogurt or cream. Season to taste and serve.
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