I just love the vibrant colour of sweet potatoes, however they’re cooked. And they bring an earthy sweetness that pairs wonderfully with a variety of flavours. For this curry, I use frozen sweet potatoes because they’re convenient and easy to store, but if you prefer, you can absolutely use fresh ones. Fresh sweet potatoes will give the curry a slightly different texture but will still yield the same delicious result. Plus, fresh sweet potatoes can often add an even more vibrant colour to your air fryer chickpea curry.
The same flexibility applies to the spinach in this dish. If you don’t have fresh spinach on hand, don’t worry – you can simply use frozen spinach. Frozen spinach is a great pantry staple and works perfectly in curries, especially when you’re looking for a quick and easy meal. Just be sure to add a little more cooking time to allow the frozen spinach to fully thaw and incorporate into the curry. Fresh spinach, on the other hand, will wilt down nicely in just a few minutes, adding a lovely green colour and a mild, slightly earthy flavour that balances out the sweetness of the sweet potatoes.
This curry is an easy, versatile dish that can be adjusted based on what you have available in your kitchen. Whether you’re using fresh or frozen ingredients, it’s a hearty, flavourful, and nutritious meal that’s perfect for a cosy weeknight dinner. The combination of sweet potatoes and spinach, along with the fragrant spices, creates a comforting and satisfying dish that’s both vibrant and delicious.
You can find this air fryer chickpea curry recipe on page 148 of The Ultimate Air Fryer Cookbook: One Basket Meals.
PREP 10 minutes
COOK 38 minutes
SERVES 4 people
KIT you will need an air fryer and mixing bowls
Ingredients for air fryer chickpea curry
1kg frozen sweet potato chunks
1 tablespoon of olive oil
A brown onion, peeled and thinly sliced
A 400g tin of chopped tomatoes
2x 400g tins of chickpeas, drained and rinsed
A 400ml tin of coconut milk
300g of fresh spinach
Sea salt and ground black pepper
For the spice mix:
4 teaspoons of garlic granules
1 ½ teaspoons of ground ginger
2 teaspoons of ground cumin
Two teaspoons of ground fenugreek
2 teaspoons of mild chilli powder
1 teaspoon of garum masala
1 teaspoon of ground tumeric
To serve:
Microwaveable basmati rice or similar
A handful of fresh coriander leaves
1 red chilli, deseeded and finely sliced
Method
So start by making your curry spice mix by combining all of the ingredients in a bowl and stirring well. Then set aside.
Pop your frozen sweet potato chunks in a bowl, add the olive oil and stir well. 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. Add the onion and stir in, then give them both another 8 minutes, until the sweet potatoes are beginning to brown at the edges.
Once the 15 minutes are up, carefully remove the crisper plate with some tongs, leaving the veg in the basket. Then add your spice mix, tinned tomatoes, chickpeas and coconut milk. Stir them together and then set you air fryer temperature to 190c and cook for a further 12 to 15 minutes or until the sauce thickens.
Meanwhile roughly chop the spinach then add to the basket and stir well. Make sure the spinach is submerged in the curry sauce as much as possible. Cook for a further 5 to 8 minutes, stirring occasionally until the spinach has wilted into the sauce.
While the curry finishes cooking, heat the rice in the microware per the packet instructions. Season the curry with salt and pepper then serve with the rice and a sprinkle of fresh coriander leaves and red chilli slices.
Watch the video on my YouTube channel.
Tips for Air Fryer Chickpea Curry
1. Use canned or cooked chickpeas
Canned chickpeas are convenient, but if using dried, cook them thoroughly before adding to the curry for the best texture.
2. Preheat the air fryer
Preheat the air fryer to 200°C (400°F) for 3 minutes to ensure even cooking and a crisp texture on the chickpeas.
3. Air fry the chickpeas first
For extra crunch, air fry the chickpeas for 5-7 minutes before adding them to your curry sauce. This step helps create a crispy texture that contrasts nicely with the creamy curry sauce.
4. Make a flavourful curry base
For the sauce, sauté onions, garlic, ginger, and spices (such as cumin, coriander, turmeric, and garam masala). Add coconut milk and tomato paste to make a smooth, creamy sauce. Adjust the spice level to your preference.
5. Layer vegetables
Add vegetables like potatoes, carrots, or bell peppers on top of the chickpeas, ensuring they cook evenly. Chop them into uniform pieces for the best results.
6. Don’t overcrowd the basket
Cook in batches if necessary to allow the air fryer to circulate the heat properly. This ensures that the chickpeas and vegetables cook evenly and absorb all the curry flavors.
7. Stir halfway through cooking
Toss the chickpeas halfway through cooking to ensure they cook evenly and are well-coated with the curry sauce.
8. Add a finishing touch
After cooking, squeeze some fresh lemon juice over the curry or top with cilantro for a burst of freshness. A dollop of yogurt also works well to balance the flavors.
9. Serve with rice or naan
Pair your chickpea curry with steamed rice or warm naan for a satisfying, complete meal.
Similar recipes
If you love this tasty air fryer chickpea curry then you will like my tasty air fryer Cambodian curry or the air fryer chicken curry recipes.
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