a colourful picture of a black dish with chickpea curry garnished with coriander, and a dish of cooked rice next to it

Clare Andrews: Sweet Potato and Chickpea Curry

38 minutes

Serves 4

Vegetarian

This recipe is from The Ultimate Air Fryer Cookbook: One Basket Meals by Clare Andrews

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 too. This is the same for the spinach: if you don't have fresh, just pop in a few nuggets of frozen spinach and add a little more cooking time.

You can buy The Ultimate Air Fryer Cookbook: One Basket Meals (Penguin, £22) here

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Method

PREP 10 minutes

COOK 38 minutes

1. Start by making your curry spice mix by combining all the ingredients in a bowl and stirring well. Set aside.

2. Pop your frozen sweet potato chunks in a bowl, add the olive oil and stir well. Set your air fryer to 200°C, tip your potatoes into the air fryer basket and cook for about 7 minutes, until starting to soften. Add the onion and stir in, then give them both another 8 minutes, until your sweet potatoes are starting to brown a little at the edges.

3 Once the 15 minutes are up, carefully remove the crisper plate with tongs, knocking the veg into the basket as you go (or for find yourself an ovenproof dish), then add your spice mix, tinned tomatoes, chickpeas and coconut milk and stir together. Set the temperature to 190°C and cook for a further 12-15 minutes, until the sauce starts to thicken.

4. Meanwhile, roughly chop your spinach. Once the curry is thickening, add the spinach and stir well, making sure the spinach is submerged in the sauce as much as you can. Cook for a further 5-8 minutes, stirring occasionally, until the spinach has wilted into the sauce.

5. While the curry finishes cooking, heat the rice in the microwave, according to the packet instructions.

Season the curry with salt and pepper to taste, then serve it with the rice and a sprinkle fresh coriander leaves and red chilli slices.

TO SERVE
Microwaveable basmati rice, or similar
A handful of fresh coriander leaves
1 red chilli, deseeded and finely sliced