Cauliflower, Potato & Pea Curry | @rebelrecipes

Roasting the veg adds tons of flavour! A dual air fryer is recommended here, but you can also cook the potatoes and cauliflower sequentially.

SERVES 2–4 | READY IN 30 MINUTES

INGREDIENTS:-

450g (1lb) baby potatoes, roughly chopped

2 tbsp olive oil

1 small cauliflower, cut into small florets

FOR THE CURRY

1 tbsp olive oil

1 large onion, roughly chopped

1 tsp cumin seeds

1 tsp ground turmeric

1 tsp garam masala

½–1 tsp chilli flakes

3 cloves garlic, sliced

1 thumb of fresh ginger, peeled and grated

6 tomatoes, roughly chopped

200g (scant 11/2 cups) frozen peas

4–5 tbsp coconut yogurt/ cream/plain yogurt

METHOD

Place the potatoes in the basket and air fry for 10 minutes. Shake the potatoes occasionally and cook until they are golden and tender – about 5 minutes.

To cook the cauliflower, toss the cauliflower in the remaining olive oil with some sea salt and black pepper and place in a baking tin. Air fry the cauliflower on 180°C (350°F) for 9–10 minutes.

In the meantime, for the curry, add the olive oil to a large frying pan with the onion. Fry the onion for about 8–10 minutes until soft and browning. Add in the spices and stir for a few minutes, then add in the garlic and ginger and stir for another few minutes.

Now add in the chopped tomatoes and cook on a medium heat for a further 5–6 minutes until the tomatoes have broken down a little.

You can now add the frozen peas and roast veg and stir in the coconut yogurt or cream. Season to taste and serve.

Extracted from The Vegan Air Fryer by Niki Webster (Pop Press, £22)