Air Fryer Chickpea Curry

I just love the colour of sweet potatoes no matter how they are cooked, they are just so vibrant. I use frozen sweet potatoes for this curry, but you can of course use fresh ones if you prefer. The same goes for the spinach, if you don’t have fresh then pop in some nuggets of frozen spinach and add a little more cooking time. 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

2 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 tongs, leaving the veg in the basket. Then add your spice mix, tinned tomatoes, chickpeas and coconut milk. Stir together then set you air fryer to 190c and cook for a further 12 to 15 minutes 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.