
A vibrant, healthy, and incredibly easy vegetarian curry made entirely in your air fryer. This one-pot meal combines tender sweet potatoes and protein-packed chickpeas in a rich, aromatic tomato sauce for a perfect weeknight dinner.
Preheat your air fryer to 200°C. In a large bowl, toss the chopped sweet potatoes with the oil until evenly coated. Place them in the air fryer basket and cook for 15 minutes until they begin to soften.
Add the chopped onion to the sweet potatoes, stir well, and air fry for an additional 5 minutes until the onions are soft and starting to turn golden brown.
Transfer the potato and onion mixture into a heatproof tin or baking dish that fits comfortably inside your air fryer basket. Stir in the grated ginger and garlic, then air fry for 2 minutes.
Stir in the curry paste and the drained chickpeas. Cook for 4-5 minutes until the mixture is fragrant and sizzling.
Pour in the canned chopped tomatoes and stir to combine. Air fry for another 8-12 minutes until the vegetables are completely tender and the sauce has thickened. If the curry is too thick, stir in a splash of water to reach your desired consistency.
Serve the hot curry over fluffy rice, garnished with fresh coriander and sliced red chilli if you like an extra kick of heat.
For a creamier finish, stir in a tablespoon of coconut milk or Greek yogurt at the end. You can also swap the chickpeas for lentils or add extra greens like spinach during the final 2 minutes of cooking.