Roasting the vegetables in the air fryer first — until caramelised at the edges — gives this curry far more depth than simmering everything in the pot. A quick, fibre-rich dinner. Here's how.
Key takeaways
Q: How do you make vegetable curry in an air fryer?
A: Roast the vegetables at 200°C (400°F) for 15 minutes, then stir them into a spiced tomato-and-coconut sauce.
Q: Why roast the veg first?
A: Caramelising the edges adds depth a simmered curry doesn't have.
The method
Air fry a mix of firm vegetables — cauliflower, peppers, sweet potato, courgette — until caramelised. Meanwhile build a sauce of onion, garlic, ginger, curry spices, tomato and a little coconut milk. Fold the roasted veg through and simmer briefly, adding chickpeas for protein.
The recipe
Air Fryer Vegetable Curry
Ingredients
- 600g mixed veg, in chunks
- 1 tin chickpeas, 200ml coconut milk
- 400g passata, curry spices
- Onion, garlic, ginger
Method
- Air fry the veg at 200°C for 15 minutes.
- Make the spiced tomato-coconut sauce.
- Fold in the veg and chickpeas.
- Simmer briefly; serve with rice.
Tips
- Roast the veg first for depth.
- Firm veg holds its shape best.
- Chickpeas add protein and fibre.
Frequently asked questions
How do you make vegetable curry in an air fryer?
Roast a mix of firm vegetables at 200°C for 15 minutes, then stir them into a spiced tomato-and-coconut sauce with chickpeas and simmer briefly.
Why roast the vegetables first?
Caramelising the edges in the air fryer adds depth and a roasted flavour that a fully simmered curry doesn't have.
Which vegetables work best?
Firm vegetables like cauliflower, peppers, sweet potato and courgette hold their shape and roast well before going into the sauce.