Prep
10m
Cook
38m
Total
48m
Shop
The Ultimate Air Fryer Cookbook: One Basket Meals by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by making your curry spice mix by combining all of the ingredients in a bowl and stirring well. Then set aside
4 tsp Garlic granules
1 1/2 tsp Ground ginger
2 tsp Ground cumin
2 tsp Ground fenugreek
2 tsp Mild chilli powder
1 tsp Garum masala
1 tsp Ground tumeric
Step 2
Pop your frozen sweet potato chunks in a bowl, add the olive oil and stir well.
1 kg Frozen sweet potato chunks
1 tbsp Olive oil
Step 3
Set your air fryer to 200c, tip your potatoes into the air fryer basket and cook for about 7 minutes, until they start to soften.
Step 4
Add the onion and stir in, then give them both another 8 minutes, until the sweet potatoes are beginning to brown at the edges.
1 Brown onion
Step 5
Once the 15 minutes are up, carefully remove the crisper plate with tongs, leaving the veg in the basket.
Step 6
Then add your spice mix, tinned tomatoes, chickpeas and coconut milk.
1 400g tin Chopped tomatoes
2 400g tins Chickpeas
1 400ml tin Coconut milk
Step 7
Stir together then set your air fryer to 190c and cook for a further 12 to 15 minutes until the sauce thickens.
Step 8
Meanwhile roughly chop the spinach then add to the basket and stir well.
300 g Fresh spinach
Step 9
Make sure the spinach is submerged in the curry sauce as much as possible.
Step 10
Cook for a further 5 to 8 minutes, stirring occasionally until the spinach has wilted into the sauce.
Step 11
While the curry finishes cooking, heat the rice in the microwave per the packet instructions.
Microwaveable basmati rice or similar
Step 12
Season the curry with salt and pepper then serve with the rice and a sprinkle of fresh coriander leaves and red chilli slices.
Sea salt
Ground black pepper
1 handful Fresh coriander leaves
1 Red chilli
For
4
M
I
1
kg
Frozen sweet potato chunks
1
tbsp
Olive oil
1
Brown onion, peeled and thinly sliced
1
400g tin
Chopped tomatoes
2
400g tins
Chickpeas, drained and rinsed
1
400ml tin
Coconut milk
300
g
Fresh spinach
Sea salt
Ground black pepper
For the spice mix:
4
tsp
Garlic granules
1 1/2
tsp
Ground ginger
2
tsp
Ground cumin
2
tsp
Ground fenugreek
2
tsp
Mild chilli powder
1
tsp
Garum masala
1
tsp
Ground tumeric
TO SERVE
Microwaveable basmati rice or similar
1
handful
Fresh coriander leaves
1
Red chilli, deseeded and finely sliced
Per Serving
Calories
809kcal
Fat
27.9g
Saturates
16.5g
Carbs
121.9g
Protein
21.5g
Only visible to you
Made it?
Basmati Rice
Cancel
Prep
10m
Cook
38m
Total
48m
Shop
The Ultimate Air Fryer Cookbook: One Basket Meals by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by making your curry spice mix by combining all of the ingredients in a bowl and stirring well. Then set aside
4 tsp Garlic granules
1 1/2 tsp Ground ginger
2 tsp Ground cumin
2 tsp Ground fenugreek
2 tsp Mild chilli powder
1 tsp Garum masala
1 tsp Ground tumeric
Step 2
Pop your frozen sweet potato chunks in a bowl, add the olive oil and stir well.
1 kg Frozen sweet potato chunks
1 tbsp Olive oil
Step 3
Set your air fryer to 200c, tip your potatoes into the air fryer basket and cook for about 7 minutes, until they start to soften.
Step 4
Add the onion and stir in, then give them both another 8 minutes, until the sweet potatoes are beginning to brown at the edges.
1 Brown onion
Step 5
Once the 15 minutes are up, carefully remove the crisper plate with tongs, leaving the veg in the basket.
Step 6
Then add your spice mix, tinned tomatoes, chickpeas and coconut milk.
1 400g tin Chopped tomatoes
2 400g tins Chickpeas
1 400ml tin Coconut milk
Step 7
Stir together then set your air fryer to 190c and cook for a further 12 to 15 minutes until the sauce thickens.
Step 8
Meanwhile roughly chop the spinach then add to the basket and stir well.
300 g Fresh spinach
Step 9
Make sure the spinach is submerged in the curry sauce as much as possible.
Step 10
Cook for a further 5 to 8 minutes, stirring occasionally until the spinach has wilted into the sauce.
Step 11
While the curry finishes cooking, heat the rice in the microwave per the packet instructions.
Microwaveable basmati rice or similar
Step 12
Season the curry with salt and pepper then serve with the rice and a sprinkle of fresh coriander leaves and red chilli slices.
Sea salt
Ground black pepper
1 handful Fresh coriander leaves
1 Red chilli
For
4
M
I
1
kg
Frozen sweet potato chunks
1
tbsp
Olive oil
1
Brown onion, peeled and thinly sliced
1
400g tin
Chopped tomatoes
2
400g tins
Chickpeas, drained and rinsed
1
400ml tin
Coconut milk
300
g
Fresh spinach
Sea salt
Ground black pepper
For the spice mix:
4
tsp
Garlic granules
1 1/2
tsp
Ground ginger
2
tsp
Ground cumin
2
tsp
Ground fenugreek
2
tsp
Mild chilli powder
1
tsp
Garum masala
1
tsp
Ground tumeric
TO SERVE
Microwaveable basmati rice or similar
1
handful
Fresh coriander leaves
1
Red chilli, deseeded and finely sliced
Per Serving
Calories
809kcal
Fat
27.9g
Saturates
16.5g
Carbs
121.9g
Protein
21.5g
Only visible to you
Made it?
Basmati Rice
Cancel
